I can say these are perfect pizza muffins. I’ve earned the right. They took me three goes to perfect the recipe to just the right amount of pizza flavour.
Sweet muffins are more my ‘thing’ than savoury. But the folks out there love a savoury muffin so I try and put a few up. The spinach and feta ones on here are awesome, and quite fool proof. A muffin with three different kinds of cheese tends to be.
But the olive and chilli ones are quite hard, and best served warm. I like them like that, they’re interesting, but I got a few comments back saying they were too hard. And I listen to comments. Really I do. Except if you’re the people that write in and say ‘this was great, I ended up buying the product after I read this’. Because you’re a stupid spammer head and I know it.
Back to the point, I was determined to make these pizza muffins moist enough that they would be a good take-to-work snack. The original recipe only used water to bind, so after three goes I’m pretty happy with the consistency. Hope you like them too…
Some things you will need:
Make them pretty by topping them with a quarter of a cherry tomato. If that’s your kind of thing.
4 rashes of shortcut rindless bacon, fat trimmed (or the equivalent of ham)
½ – 1 onion, (purely depending how much you like onion flavour, I use ½)
2 cups flour
½ teaspoon salt
1 tablespoon baking soda
1 cup lite grated cheese
2 tomatoes, chopped
1 egg, lightly beaten
2 tablespoons of olive oil
3 cherry tomatoes, to top, optional
1 teaspoon of Italian herbs
Add in some fresh parsley if you have some, but it’s purely for the touch of green, the dried herbs will give it the taste.
- Preheat oven to 200 C. Grease a 12 cup muffin tin or line with patty cases and spray with cooking oil.
- Slice up bacon into small pieces, if you are using onion, then chop finely.
- Fry bacon and onion until bacon is crispy.
- Mix together everything else, except egg and cherry tomatoes.
- Make egg up to 1 cup with water then mix with dry ingredients until just combined.
- Spoon into the prepared muffin tin and bake for 20-25 minutes or until a skewer comes out clean and muffins are golden. Makes 12.
Healthy? 157 calories a muffin, and they’re very filling. Not bad at all.
Gluten free? No, and they’re already quite crumbly so you may want to add more binding agent if converting.
Storage: They freeze well, otherwise best eaten within a couple of days.