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Pizza Muffins

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 muffins
Author Margaret Bose Johnson

Ingredients

  • 2 cups (280gms) gluten-free flour blend (the one I use is here) or regular flour
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea 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 + 6 whole cherry tomatoes
  • ¼ cup chopped black olives
  • ¼ cup chopped fresh red bell pepper or roasted red pepper

Instructions

  • 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, cut-side-down, 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.

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.
These muffins are great in packed lunches, and also freeze well.