Pizza Muffins
Ingredients
- Dry
- 280g plain flour
- 1 Tbsp. baking powder
- 1 Tbsp dried oregano
- 1/2 Tsp. salt
- 50g grated parmesan cheese
- Wet
- 225ml buttermilk (or natural yoghurt)
- 1 large egg, beaten
- 2 Tbsp. red pesto
- Cheeses
- 1/2 ball of mozzarella (about 75 -100g)
- 4 Tbsp. of ricotta cheese (optional)
Instructions
- Preheat the oven to 200oC/180oC fan/Gas 6
- Mix the dry ingredients into a bowl
- Beat together the wet ingredients in a jug
- Fold the wet ingredients into the dry ingredients and try not to over mix
- Add the cheeses and gently combine together
- Divide between 12 muffin cases
- Bake for 20-25 minutes until golden and well risen.
Notes
Serve garnished with fresh basil and as a brilliant accompaniment to soup. These freeze well to defrost overnight for lunch boxes or for reheating through when the fancy takes you 🙂
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http://www.thisisnotadiet.uk/2016/09/20/recipe-pizza-muffins/