Pizza Muffins are the quick and easy answer to that pizza craving without all the work. Zesty, cheesy, and full of traditional pizza flavours, you can customize these muffins however you like. Great for snacks or lunchbox meals.
Pizza meals in our house always win rave reviews. Even Raymond’s eyes light up when he comes in from work and sees (and smells) that pizza’s in the oven. These tender, moist, muffins are stuffed with all kinds of delectable pizza toppings: pepperoni, tomatoes, olives, peppers.
I love a muffin for breakfast, but sometimes I’m in the mood for something savoury rather than sweet – Pizza Muffins to the rescue.
I rush around in the morning trying to pack easy foods in my lunches in case I’m on playground supervision at school and don’t have time for a heat-up-leftovers lunch – Pizza Muffins to the rescue.
I like to drop off care packages to my university student son who often doesn’t have time to cook proper meals – Pizza Muffins to the rescue.
I’ve been working hard in the garden all day and come inside to see that it’s supper time and I have nothing planned. What’s in my freezer? – Pizza Muffins to the rescue.
It’s easy to stir up a quick muffin batter, mix in your favourite pizza toppings, a few handfuls of grated cheese, and pop them into the oven.
Half an hour later you can be devouring a warm muffin – rich, cheesy, and full of pizza flavour.
Pack them in your lunch for a nutritious on-the-go meal. I like to freeze the muffins in separate sandwich baggies, then it’s easy to grab one or two directly from the freezer to toss in my lunch. By snacktime they’re fully defrosted and ready to eat or to heat in the microwave for a warm, belly-pleasing lunchtime treat.
The first couple times I made these muffins I used oil in the dough, but the muffins were greasy to hold. I left out the oil and found that the cheese and pepperoni released enough fat into the muffins to keep them moist and delicious without the need for any added oil.
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Kitchen Frau Notes: Customize the muffins by changing up your fillings. Try different cheeses, different meats like salami or ham, chopped mushrooms, chopped marinated artichokes, green pepper, canned corn, etc.
Cherry tomatoes pack a more intense tomato flavour punch, but you can substitute regular tomatoes, seeds removed and flesh diced, if you don’t have cherry tomatoes.
- 2 cups (280gms) gluten free flour mix (the one I use is here) or regular flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons oregano
- 1½ cups (180gms) grated Havarti cheese (or cheddar cheese)
- 2 large eggs
- 1 cup (240ml) plain yogurt
- ¼ cup (60ml) water
- 1 clove garlic, pressed or finely minced
- ½ cup finely chopped onion
- ½ cup chopped pepperoni slices
- ½ cup chopped cherry tomatoes, plus 6 cherry tomatoes extra
- ¼ cup chopped black olives
- ¼ cup chopped fresh red bell pepper or roasted red pepper
Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin
In a large bowl, mix together the flour, baking powder, baking soda, salt, and oregano. Stir in the grated cheese to coat all the strands with flour.
In another bowl, beat together the eggs, yogurt, water, and garlic.
Pour the wet ingredients into the dry ingredients, and stir just until moistened. Add the chopped onion, pepperoni, tomatoes, olives, and peppers, folding them in gently to combine them. The dough will be quite stiff.
Divide the dough among the 12 muffin cups. Cut the 6 cherry tomatoes in half and gently press one half into the top of each muffin.
Bake for 25 to 30 minutes, until golden. Cool 5 minutes in the pan, then remove the muffins by running a butter knife around the edges and popping them out. Serve warm.
Makes 12 muffins.
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