Sometimes I'll make soup or a salad for lunch or dinner, but my kids are looking for an extra something to go with it. These pizza muffins have all the flavor of pizza, but are made with wholesome ingredients, like whole-grain flour and fresh tomato sauce, as well as a minimal amount of cheese. The best part is that they're portable, so the muffins are just perfect for lunch boxes or picnics.
Technique Tip: If you want to freeze these muffins, allow them to cool completely. If serving 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 re-sealable 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.
Swap Option: 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.
- 2 cups whole wheat pastry flour, white whole wheat flour, whole spelt flour or King Arthur Gluten-Free Multi-Purpose Flour with 1½ 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
- 1¼ cups marinara sauce, homemade or store-bought, divided
- 1 tablespoon pure maple syrup
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated pecorino cheese, plus more for topping
1. Preheat the oven to 350°F. Line a 12-cup muffin pan with unbleached parchment liners or reusable silicone liners.
2. Whisk together the flour, baking powder, baking soda, salt and oregano in a medium-size bowl to combine.
3. In a large bowl, beat the eggs and add the olive oil, buttermilk, 1 cup of marinara sauce and maple syrup, and stir. Add the cheeses and stir to combine. Slowly stir in the dry mixture until just combined. Do not over-beat.
4. Using a large ice-cream scoop or spoon fill each muffin cup. Top each with 1 teaspoon of sauce and sprinkle with pecorino cheese.
5. 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.