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.

And then eat them!

Ingredients
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.

Method

  1. Preheat oven to 200 C. Grease a 12 cup muffin tin or line with patty cases and spray with cooking oil.
  2. Slice up bacon into small pieces, if you are using onion, then chop finely.
  3. Fry bacon and onion until bacon is crispy.
  4. Mix together everything else, except egg and cherry tomatoes.
  5. Make egg up to 1 cup with water then mix with dry ingredients until just combined.
  6. 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.

44 comments on “Perfect pizza muffins”

  1. OMG! I’ve often mentioned to you the fact that I’m often hounded to make a savoury muffin…
    THESE MUST BE MADE – just as soon as the mrs ever eats a carb again – I will be making them for her!

  2. These were awesome. I ran to the store and stood in line all day just to buy them. Then I realized I was a stupid spammer and I am a pain. So, I decided to come back home and drool over these delicious looking muffins again. Nice work! (You totally cracked me up, btw) Have a great day!

  3. Thanks for the recipe. They turn out so yummy. Perfect for lunch box with pizza topping as an additional sauce… Delicious!

  4. Thanks a lot Aimee. Also, did you ever try making them with baking powder instead of baking soda? I was wondering if they turned out the same. Many thanks!

    • The rule of thumb is you can substitute baking powder in place of baking soda (you’ll need more baking powder, some say 4 times as much, but I’d just x1.5 or double it for this recipe as it’s already asking for a tablespoon), so should be fine – but FYI – you can’t use baking soda when a recipe calls for baking powder.

      • Thanks a lot Aimee. That’s very useful! I’ll definitely keep it in mind. Thanks for your time!

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