Who says pizza can’t be healthy?
If the only thing you use a muffin pan for is to bake a batch of, well, muffins, boy are you selling this versatile kitchen tool short. Whether you’re looking for make-ahead meal options to keep you sane on busy weeknights, want to spend less time in the kitchen putting a meal on the table or need something that is easily portable or perfectly portioned, a muffin pan can get the job done. Start with this muffin-pan main and get ready to have fun with your food.
Pizza Muffins Recipe
Why tip the delivery guy when these fuss-free gems offer a tasty riff on pizza night? Each one is much less of a calorie bomb than glistening fast-food slices. Feel free to play around with your favorite pizza ingredients, and don’t forget that they are also great straight from the fridge when hunger strikes.
Makes 6 servings
- 1 cup whole-wheat flour
- ½ cup cornmeal
- 2 tsp dried oregano
- 1 tsp baking powder
- ¼ tsp salt
- 2 eggs
- ¾ cup milk
- ¼ cup barbecue sauce
- 1½ cups shredded mozzarella cheese
- 1 cup finely chopped mushrooms
- 1 cup chopped pepperettes or pepperoni
- ⅓ cup sliced Kalamata olives
- ⅓ cup chopped sun-dried tomatoes
- 1 cup marinara sauce
In a large bowl, stir together whole-wheat flour, cornmeal, dried oregano, baking powder and salt. In a separate bowl, lightly beat eggs and stir in milk and barbecue sauce. Stir wet ingredients into dry ingredients. Stir in shredded mozzarella cheese, finely chopped mushrooms, chopped pepperettes or pepperoni, sliced Kalamata olives and chopped sun-dried tomatoes. Divide mixture among 12 standard-sized greased muffin cups and bake for 25 minutes at 375 degrees or until puffed and golden. Serve topped with warm marinara sauce.