I’ve been trying to post this recipe in the notes of Kitchen Kemistry’s Facebook page, but was unsuccessful. I tried doing it in Google chrome and IE. Both didn’t work. Finally, I gave up and decided to post it here. I make these muffins often and have packed for friends. It’s a hit and a treat by itself. This also makes a great party food. Try these when you’re in a mood for pizza but do not want a full on one.
This a short post with no stories. Let’s get to the recipe.
Adapted from here. I tweaked the ingredients to suit our taste and needs.
Yields 12 standard muffins.
- 2 cups organic whole wheat pastry flour
- 1/4 cup organic raw sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp dried basil or Italian seasoning
- 1 tsp salt
- 1 cup organic cheddar cheese, cubed. I used organic valley sharp cheddar with microbial rennet suitable for vegetarians
- Parsley leaves for garnish *optional
- 1/2 tsp chilli flakes *optional
- 1 1/4 cup organic plain yogurt
- 2 organic cage free eggs * For egg free version, you might want to try with pureed tofu or flax goop. But I haven’t tried either.
- 1/4 cup organic EVOO or any oil of choice
- 1/2 cup organic green/red pepper, finely chopped. I used red pepper
- 1/4 cup organic pizza/ pasta sauce. I used organic marinara sauce
- 1/2 cup organic low fat mozzarella cheese, grated
1. Preheat oven to 400º F. Line a muffin pan with foil liners. Else simply grease the muffin pan and use as it is.
2. In a large bowl, whisk together the dry ingredients until combined. Stir in cheddar cubes.
3. In a medium bowl, whisk together yogurt, eggs and oil until smooth.
4. Stir wet mixture into flour mixture just until well combined and with no dry spots. DO NOT OVER MIX. Stir in chopped pepper. Batter will be doughy. That’s how it’s supposed to be.
5. Spoon batter into muffin cups using an ice cream scoop. I fill scant 2/3 of the liners as I like domed muffins, not flat ones. Do not over fill, else the cheese melts and runs over the sides of the liners. When cooled the cheese sticks to the sides and bottom, and rips the liners while removing from the pan.
6. Spoon 1 tsp pizza/pasta sauce on top of each muffin. Sprinkle each with shredded mozzarella. Garnish with parsley leaves and chilli flakes.
7. Bake about 20 minutes, until golden and a toothpick inserted in center of one of middle muffins comes out clean. Then it’s done. Do not over bake as the cheese on top becomes hard and chewy.
8. Let muffins cool in the pan for at least 5 minutes before removing. Then cool completely on a wire rack. Serve warm.
9. Storage – You can freeze muffins after wrapping individually with cling film. Place in an airtight container for up to 1 month in the freezer. Defrost at room temperature or thaw overnight in the refrigerator. Zap in the microwave (peel the foil liners) for 15 seconds and serve warm.