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
Loading ...February 21st, 2007
Recipe by Heather Trim
Food Styling by Marilyn Dunphy
Prop Styling by Stephanie Han & Yuki Hayashi
Servings
12 muffinsPrep Time
About 25 minutesIngredients
- 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
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.
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.
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.
