Pizza Muffins

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.

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Ingredients:

  • 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

Steps:

  • 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
  • Enjoy!!

This made 18 large muffins.

Ingredients

Quinoa Egg Muffins

There are two reasons for this recipe: 1-I had leftover quinoa and I usually try and create something new with leftover grains instead of serving them as is to my family; 2-My daughter started school a couple weeks ago and so it’s time I get my packed-lunch-creative-juices flowing again. So with that comes the quinoa egg muffin. The egg to flour ratio makes it that these muffins are not super dense and doughy nor are they too “egg-y” or omelette like. I find them to be a nice balance of the two 🙂 Super tasty, wholesome and easily packable to provide a nutritious lunch for my 1st grader  🙂 

 

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Ingredients:

  • 1 cup chopped mushrooms
  • 2 cloves garlic
  • 1 TBS olive oil
  • 1/4 tsp salt
  • 1 cup cooked quinoa
  • 8 eggs
  • 1/2 cup flour (I used spelt)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • pepper

Steps:

  • Preheat oven to 375 F
  • Cook first 4 ingredients in skillet for about 2 to 4 minutes
  • Mix all other ingredients in a large bowl
  • Add mushroom mixture and combine
  • Pour in lined muffin tins ( you don’t have to line them but my daughter likes the cupcake like packaging and it makes for easier tin clean up)
  • Bake for about 15 minutes
  • Makes about 12 muffins, enough for a few lunches and the rest of the family!