Pizza Muffins

June 2, 2009 at 8:43 am 1 comment


Yum!  Pizza Muffins

Yum! Pizza Muffins

Pizza Muffins are a great alternative if you are getting tired of the same old muffins.

They are a nice savoury snack and a great way to get some more veggies into your toddler’s diet.  I got this recipe from Canadian Living, but changed it up so it contains whole food ingredients.  There is a little more effort in the making of these muffins, but if you make them in mini muffin pans they make 2 dozen.  Since these freeze really well,  your batch should last a while, although they are pretty tasty, so maybe not!  These also passed the High Park La Leche League taste test! These are great at 1 year of age after your child has had whole eggs.

Tip: Chop the vegetables really fine, otherwise the veggies stay soggy and take away from the deliciousness of the muffin! If you use kale or spinach chop it so fine it looks like herbs.

C = Cup, T = tablespoon, t = teaspoon

Pizza Muffins

  • 1 C plain yogurt
  • 1 egg
  • 1/4 C butter, melted
  • 1 C whole wheat flour*
  • 1 C whole spelt flour*
  • 1/4 C granulated sugar
  • 1 T baking powder
  • 1/2 t baking soda
  • 1/2 t sea salt
  • 1 t each basil & oregano
  • 1 C old cheddar, cut into cubes or shredded**
  • 3/4 C finely chopped vegetables (try: red and green peppers, zucchini, carrots, broccoli, kale, spinach…)
  • 1/4 C pizza sauce
  • 1/2 C parmesan cheese

::: Preheat oven to 400 F.  Grease mini muffin tins with butter

::: In a small bowl combine yogurt, egg and melted butter until smooth

::: In a large bowl whisk together flours, sugar, baking powder, baking soda, salt, basil, oregano and cheese

::: Add the vegetables to the wet ingredients and stir

::: Add the wet ingredients to the dry ingredients and stir until flour is absorbed.  The batter will be very thick.

::: Spoon 1 T of batter into muffin tins and then spoon 1 t of pizza sauce on top of each muffin, finally spoon 1/2 T of batter on top of pizza sauce.

::: Sprinke each muffin with parmesan cheese

::: Bake 10 – 12 minutes in the oven until a toothpick or knife inserted into the center muffin comes out clean.  For large muffins bake for 20 minutes.

* For this recipe I use whole wheat and whole spelt flour.  The spelt flour helps make the muffins lighter, while the whole wheat flour helps make the muffins rise due to the gluten.
** Don’t use pre-shredded cheese.  Pre-shredded packaged cheese is coated in food agents to help it last longer and not stick together.  It is healthier to buy a block of cheese and shred it yourself.
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Entry filed under: 1 Year, Baby-Mama Meals, Cheese, Finger Food, Spelt, Toddlers, Vegetables, Wheat. Tags: , , , , .

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1 Comment Add your own

  • 1. mamaloves  |  June 14, 2009 at 1:37 pm

    Yummy! These look so good!

    Reply

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