Pizza Muffins

PREP 20 MIN
COOK  25 MIN

GF

NF

Number of servings
2
Ingredients

18 olive oil spray

13 cup (45g) plain flour (or gluten-free if required)

13 tsp baking powder

18 tsp garlic powder

18 tsp dried oregano

18 tsp salt

26 23g ham diced

16 23g sundried tomatoes drained & roughly chopped

16 23g mozzarella grated

13 large egg lightly whisked

18 cup (42ml) buttermilk *

23 sprig of fresh basil leaves picked & roughly chopped

18 cup (5g) parmesan grated

Methodbased on 12 servings
1

Preheat oven to 170°C/fan 150°C/gas 3 and lightly spray a 12-hole muffin tin with olive oil.

2

Place flour, baking powder, garlic powder, oregano and salt in a large bowl and whisk to combine.

3

Add ham, tomatoes and mozzarella and stir to combine.

4

Add eggs, buttermilk and basil and mix until just combined.

5

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.

Nutritional Informationper serving

Energy (kJ)

769 kJ / 184 cals

Protein

10.6 g

Fat

5.7 g

Sat. Fat

2.7 g

Carbs

20.9 g

Sugar

4.1 g

Fiber

2.3 g

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