Pizza Muffins
PREP 15 MIN•COOK 25 MIN
GF
NF
Number of servings
2
1⁄8 spray olive oil
1⁄3 cup (45g) all-purpose flour (or gluten-free if required)
1⁄3 tsp baking powder
1⁄8 tsp garlic powder
1⁄8 tsp dried oregano
1⁄8 tsp salt
26 2⁄3g ham diced
16 2⁄3g sundried tomatoes drained & roughly chopped
1⁄8 cup (16 2⁄3g) mozzarella grated
1⁄3 large egg lightly whisked
1⁄8 cup (42ml) buttermilk *
2⁄3 sprig of fresh basil leaves picked & roughly chopped (or 1/2 tsp dried basil)
1⁄8 cup (5g) parmesan grated
Preheat oven to 340°F/fan-forced 310°F and lightly spray a 12-hole muffin tin with olive oil.
Place flour, baking powder, garlic powder, oregano and salt in a large bowl and whisk to combine.
Add ham, tomatoes and mozzarella and stir to combine.
Add eggs, buttermilk and basil and mix until just combined.
Divide batter evenly between muffin holes, top with parmesan and bake for 25 minutes or until golden brown. Store refrigerated in an airtight container for 3 days, or freeze for up to 3 months. Best served warm.
*To make your own buttermilk, mix 1 tbs vinegar or lemon juice with 1 cup of milk and let stand for 5 minutes.
Energy (kJ)
769 kJ / 184 cals
Protein
10.6 g
Fat
5.7 g
Sat. Fat
2.7 g
Carbs
20.9 g
Sugar
4 g
Fiber
2.4 g
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