Filed Under: Birthday, Cheese, Child, Lunch, Pregnancy, School Lunch, snack, Under 20 Mins

Wicked-Good Pizza Muffins

These calcium-rich muffins freeze well, can be packed in a lunch box straight from the freezer and will thaw by recess

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February 21st, 2007

Recipe by Heather Trim
Food Styling by Marilyn Dunphy
Prop Styling by Stephanie Han & Yuki Hayashi

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"These were a big hit. Owen even asked for them for breakfast the next day." Cheryl R, mom of Faith, 6, Abbey, 5, And Owen, 2, Victoria.

Servings
12 muffins
Prep Time
About 25 minutes
Ingredients
  • 2 cups (500 mL) all-purpose flour
  • ¼ cup (50 mL) granulated sugar
  • 1 tbsp (15 mL) baking powder
  • 1 tsp (5 mL) each salt and dried basil
  • ½ tsp (2 mL) baking soda
  • 1 cup (250 mL) tiny cubes old orange cheddar
  • 1 cup (250 mL) plain yogurt
  • 2 eggs
  • ¼ cup (50 mL) butter, melted
  • ½ cup (125 mL) finely chopped red or green sweet pepper (optional)
  • ¼ cup (50 mL) pizza sauce
  • ½ cup (125 mL) shredded mozzarella
Directions
  1. Preheat oven to 400 F (200 C). Line 12 muffin cups with paper liners. In a large bowl, whisk together flour, sugar, baking powder, salt, basil and baking soda until combined. Stir in cheddar cubes.

  2. In a medium bowl, whisk together yogurt, eggs and butter until smooth. Stir into flour mixture just until well combined and no dry spots remain; stir in sweet pepper (batter will be very thick). Spoon batter into muffin cups, dividing evenly. Spoon 1 tsp (5 mL) pizza sauce on top of each muffin; sprinkle each with shredded mozzarella.

  3. Bake about 20 minutes, until golden and a toothpick inserted in centre of one of middle muffins comes out clean. Let muffins cool in pan at least 5 minutes before removing, then let cool completely on a wire rack. (Freeze muffins in an airtight container for up to 1 month; defrost at room temperature.)

Nutrients Per Serving

216 calories, 10.4 g fat, 178 mg calcium, 485 mg sodium, 22.6 g carbohydrates, 8 g protein, 0.7 g fibre; good source of folate and calcium.

Wicked-Good Pizza Muffins
Photography by Edward Pond
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