Yes, you read that right, Pizza Muffins, whaaa?!?!? I personally had never had a pizza muffin until today so I was pretty satisfied with myself for creating that 🙂
It is a bit of a different direction from what I normally make but I had my daughter in mind and wanted to make her something I knew she would devour for her school lunch. She loves pizza, but it is not ideal to transport nor is it as good cold (I know, I know, some would argue this). In comes the Pizza Muffin. It definitely tastes like a muffin, all doughy and fluffy and stuff, but the flavors aren’t far from a pizza. I am happy with how they turned out and my family agrees, which is what matters most.
As usual, I froze some to have on hand for future use when I am in need of a quick lunch.
- 3 cups flour (I used spelt)
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 2 tsp salt
- 1 cup tomato sauce
- 1 cup cooked veggies (I used mushrooms and kale) I recommend using cooked veggies in order to minimize the water content, therefor keeping the integrity of the muffin while baking.
- 1 1/2 cups milk (I used coconut)
- 1 egg
- 1 cup shredded organic cheese
- 1 TBS fresh oregano
- preheat the oven to 375 F
- sauté your veggies in a pan until cooked
- mix first 4 ingredients in a large bowl
- in a smaller bowl mix the remaining ingredients
- combine all
- oil some large muffin tins
- fill them up 3/4 of the way
- Sprinkle some cheese on top if you like
- bake for 18 to 20 minutes, or until a toothpick comes out clean
- cool on a rack
This made 18 large muffins.