Pizza Muffins

These are just an amazing, feel good, pick-me-up snack. Packed with vegetables, they can be made and stored in the refrigerator for upto a week. Best eaten hot, do microwave before sinking your teeth into their yummy goodness! All vegetables I use are raw, except for corn, which I boil before adding. Avoid red / white onions as they tend to make the muffins smell stale if left for over a day.

Prep time: 20 mins

Cook time: 20-30 mins

Serves: 20 medium muffins

Ingredient set 1

3 eggs

1/4 cup melted butter

~1/3 cup curd (you may need more or less – depending on the vegetables you use)

Ingredient set 2

1 cup white flour

1 cup whole wheat flour (sifted)

3 tsp baking powder

1/4 tsp baking soda

2 tsp mixed dried herbs (whatever you like on top of your pizza)


2 tsp jaggery powder

Ingredient set 3

1.5 cup finely chopped mixed veges that you would use as pizza topping (boiled corn, all types of bell pepper, green onions, mushrooms, baby corn etc)

1/8 cup finely chopped jalepenos (optional)

1/3 cup mixed, sliced olives

1/3 cup small cubed cheese (any will do)

8 cloves garlic, crushed

Ingredient set 4

1/3 cup grated pizza / mixed cheese

1/2 cup tomato pizza sauce (if I am feeling generous, I make a batch at home. Else, I pop a can open)

  1. Pre heat oven to 180 degrees celsius
  2. Whip ingredient set 1, by hand till combined. Do not overmix
  3. In a large bowl, mix together all ingredient set 2 well
  4. Add to the bowl, all ingredient set 3 and mix well
  5. Make a well in the middle and add the whipped ingredient set 1. Mix well, being careful not to overmix. If you feel that the mix is too thick, add a few table spoons of curd. The batter will be thick and just moistened through – not smooth like a cake batter
  6. Distribute the batter into 20 greased medium-sized cupcake moulds. Top each with a bit of pizza sauce and then throw on some cheese
  7. Bake in the oven for about 20 minutes till a toothpick peirced in the centre comes out clean
  8. Note: Keep an eye on the cheese – if you feel it is browning too fast, cover the muffin tray with foil and remove the foil in the last 3-4 minutes of baking to allow browning

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