Pizza Muffins
- Level: Easy
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 205
- Total Fat
- 8
- Saturated Fat
- 2
- Carbohydrates
- 29
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 7
- Cholesterol
- 54
- Sodium
- 494
- Total: 30 min
- Active: 10 min
Ingredients
2 cups whole wheat pastry flour, white whole wheat flour, or whole spelt flour (not GF), or King Arthur Gluten-Free Multi-Purpose Flour plus 1 1/2 teaspoons xanthan gum
1 tablespoon aluminum-free baking powder
1/2 teaspoon baking soda
1 teaspoon sea salt
2 teaspoons dried oregano
2 large eggs
2 tablespoons unrefined cold-pressed extra-virgin olive oil
3/4 cup buttermilk
1 tablespoon pure Grade A or B maple syrup
1 1/4 cups marinara sauce
1/2 cup shredded mozzarella
Grated pecorino, for topping
Directions
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with unbleached parchment liners or reusable silicone liners.
- Whisk together the flour, baking powder, baking soda, salt, and oregano in a medium bowl to combine.
- In a large bowl, beat the eggs, olive oil, buttermilk, maple syrup, and 1 cup of the marinara sauce, and stir. Add the mozzarella and stir to combine. Slowly stir in the dry mixture until just combined. Do not overbeat.
- Using a large ice-cream scoop, divide the batter evenly between each muffin cup. Use the remaining 1/4 cup marinara sauce to top each muffin with 1 teaspoon of sauce, then sprinkle with pecorino.
- Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow to cool for 10 minutes in the pan and then transfer to a wire rack to completely cool.
Cook’s Note
You can top each muffin like a pizza with your favorite toppings, such as nitrate-free pepperoni, sautéed spinach, chopped fresh basil, or chopped olives. Or you can stir these toppings into the batter before baking. Allow the muffins to cool completely before wrapping and freezing. If you will use them within 2 weeks, place them in glass containers or freezer bags. If you'd like them to last up to 3 months without freezer burn, wrap each one individually in aluminum foil and place them in a resealable freezer bag. Don't forget to label what is in the bag and the date! Thaw frozen muffins at room temperature for about an hour.