Pizza Muffins
A kid friendly savoury muffin packed with the flavor of pizza.
Servings: 12 muffins
Calories: 219kcal
Ingredients
Wet Ingredients
- 400 grams tomato purée
- ½ cup olive oil
- 1 egg
Dry Ingredients
- 2 cups plain flour
- 3 teaspoons baking powder
- ¼ teaspoon salt
- 2 teaspoons Italian herbs (dried)
Pizza Flavorings
- 1 cup grated cheese
- ½ cup diced ham
- ½ cup baby spinach
Instructions
- Preheat your oven to 180 degrees Celsius (360 F). Grease a muffin tray.
- In a mixing bowl or jug whisk the wet ingredients together (tomato puree, olive oil, egg)
- In a large mixing bowl whisk together the dry ingredients so they are well combined (flour, baking powder, salt, herbs)
- Pour the wet ingredients into the dry ingredients. Mix until just combined.
- Fold the pizza toppings into the muffin batter.
- Scoop the pizza muffin batter into the greased muffin tray.
- Bake in your preheated oven for 15-20 minutes or until cooked.
- Enjoy!
Video
Notes
- I've used ham, cheese and spinach in these muffins but you can absolutely use your favorite pizza toppings in the recipe instead I give lots of ideas in my tortilla pizza recipe.
- Peperoni
- Chicken
- Salami
- Italian sausage
- Onion
- Olives
- Mushrooms
- Pineapple
- Basil leaves
- Grated carrots
- Capsicum/bell peppers
- I like to bake these muffins in a silicone muffin tray that I spray with rice bran oil.
- Optional: Sprinkle the tops of the muffins with a little extra grated cheese and some of your favourite pizza toppings
- Store your pizza muffins in an airtight container for up to 3 days or store in the freezer for up to four months.
- This recipe will work as mini muffins, you will need to reduce the cooking time.
- If you are making this recipe for a young child skip the salt and the processed meat. Finely slice or grate other vegetables into the batter such as capsicum, carrot or zucchini.
- Tomato purée: I use plain tomato purée which is also known as passata. It is not as thick or reduced as tomato paste. You could use a pasta sauce, marinara sauce, homemade pizza sauce or canned tomato soup as an alternative.
- Egg: I haven't tried this recipe without egg or with egg replacers.
- Plain flour: This recipe does work with gluten free flour.
- Baking powder: ½ teaspoon of baking soda can be used as an alternative.
- Salt: Skip the salt if you are making this recipe for a young toddler.
- Italian herbs (dried): I use a mix of thyme, oregano and basil.
- Cheese: I like to use a strong cheddar cheese as I find it adds more savoury flavors to the muffin. But you can use your favourite cheese including mozzarella cheese.
- Ham: This can be substituted for pepperoni or salami if you prefer. It can also be left out.
- Spinach: I use sliced baby spinach leaves. but you could use defrosted frozen spinach if you would prefer.
Nutrition
Serving: 1muffin | Calories: 219kcal | Carbohydrates: 20g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Cholesterol: 26mg | Sodium: 294mg | Potassium: 192mg | Fiber: 1g | Sugar: 2g | Vitamin A: 407IU | Vitamin C: 4mg | Calcium: 143mg | Iron: 2mg