The recipe I am sharing with you today is one that the whole family is going to enjoy, especially if they are pizza fans! It is a small batch recipe in that it only bakes 8 perfect medium sized muffins. Of course you can double the recipe to make more if you like!
It borrows its flavours from the popular Ham & Pineapple Pizza . . . with chunks of ham and pineapple being included. Of course if you are not fond of that combination, then you can substitute them with your own favorite pizza toppings!
Cooked bacon, salami or pepperoni are all good . . . as are chopped spring onions, or chopped olives (green or black).
They are as easy to make as stirring together a group of dry ingredients . . . self rising flour, baking powder, salt and garlic Italian seasoning . . . a pinch of salt.
Into them you stir some cheese (strong cheddar and Parmesan) and the chopped ham (or other ingredients) and the pineapple. Make sure you pat the pineapple dry before chopping and using.
You beat together some vegetable oil, an egg, tomato puree and milk separately . . .
This then gets stirred into the dry ingredients . . . just to combine. A few dry streaks are a.o.k.
Divide the batter equally amongst your muffin cups. I did six in my small muffin tin and two in custard cups. I lined mine with paper. You do need to do this, or at least butter and flour the tins . . .
Its really important you do this, unless you want the muffins to stick to the pan. Cheese and things like that have a tendency to stick, so be warned . . .
Finally you sprinkle a combination of cheddar and Parmesan cheese on top . . .
Just a tiny bit on each . . . and then bake.
They're done when a toothpick inserted comes out clean!
Perfect for taking on picnics, packing in lunches or just eating as a snack. Great with soups and salads as well!
Small Batch Pizza Muffins
Yield: 8Author: Marie RaynerPerfect for picnics or to pack in lunches, or even to enjoy along side a bowl of soup.
ingredients:
- 225g self rising flour (1 1/2 cups)
- 1/2 tsp baking powder
- 90g grated strong cheddar cheese, divided (3/4 cup)
- 3 TBS grated Parmesan Cheese
- pinch salt
- 1 tsp Italian garlic seasoning
- 75g cooked ham, chopped (scant 3 ounces)
- 12 chunks of pineapple, patted dry and coarsely chopped
- 80ml vegetable oil (1/3 cup)
- 1 large free range egg
- 1 TBS tomato puree (tomato paste)
- 125 ml whole milk (1/2 cup)
instructions:
How to cook Small Batch Pizza Muffins
- Preheat the oven to 180*C.350*F/ gas mark 4. Line muffin cups with paper liners or butter them really well and dust with flour, shaking out any excess.
- Sift the flour and baking powder into a bowl. Stir in the Italian seasoning, salt, ham, pineapple, 60g of the cheddar (12 cup) and 2TBS of the Parmesan cheese. Whisk together the milk, oil, egg and tomato puree. Make a well in the dry ingredients and add the wet all at once. Mix just to combine. Spoon into the prepared muffin tin filling them 2/3 full. Combine the remaining cheddar and Parmesan and sprinkle a bit on top of each muffin.
- Bake for 30 minutes or until they test done. A toothpick inserted should come out clean. Tip out onto a wire rack to cool. Delicious warm or cold!
NOTES:
If you are not fond of the ham and pineapple combination, you can use the equivalent in chopped pepperoni/salami/cooked bacon and some chopped spring onions/olives.Created using The Recipes Generator
I am sick up to my eyeballs of rain and cold. Brrr . . . I keep having to close the door because when it starts it gets really, really cold.
This was looking out our back window early this morning. I think I am about to develop webbed feet and start quacking! I hope we have sunnier warmer weather soon!
