Pizza Lunchbox Savoury Muffins Food

VEGGIE-LOADED PIZZA MUFFINS

Steps:

• Preheat oven to 350℉ and line a muffin tin with 12 paper liners.
• Place grated carrot and zucchini in a clean kitchen towel or paper tower and squeeze out as much moisture as you can.
• To a large bowl, add carrot, zucchini, chopped spinach, egg, oil, milk, and tomato paste. Whisk to combine. Mix in garlic powder, dried oregano, baking powder, baking soda, and salt.
• Add flour and mix in with a large spoon or rubber spatula. Mix in 3/4 cup of shredded mozzarella and most of the pepperoni, leaving some to decorate the top of the muffins.
• Evenly divide the muffin batter between the muffin tin. Top each muffin with a sprinkle of the remaining ½ cup of cheese and a few pieces of pepperoni, if using.
• Bake until a toothpick interested into the center of the center of a muffin comes out clean, 18 to 22 minutes.
• Allow muffins to cool in the pan for 5 minutes then transfer to a cooking rack to cool completely. Store muffins in an air-tight container in the fridge for up to 5 days or in the freezer for up to a month.

PEPPERONI & CHEESE PIZZA MUFFINS

Steps:

• Preheat oven to 350°F and line a muffin pan with cupcake liners.
• In a large bowl, whisk together the all-purpose flour, baking powder, sugar and salt.
• Form a well in the middle of the dry ingredients. Add the eggs, melted butter, and milk to the indentation, then mix well.
• Fold in 1/2 cup of mozzarella cheese and 1/2 cup pepperoni pieces to the batter, then portion about 1/3 cup of the batter into each muffin cup.
• Scoop 1/2 Tablespoon tomato sauce on top of the batter in each muffin cup, then sprinkle with the remaining cheese and pepperoni.
• Bake for 22-25 minutes, or until just start to turn golden brown on top.

SAVOURY PICNIC MUFFINS

Steps:

• Heat the oven to 200C/180C fan/gas 6 and line a eight-hole muffin tin with muffin cases. Coarsely grate the courgette into a fine sieve and use clean hands to squeeze out as much liquid as possible over the sink. Tip into a bowl with the spring onions, flour, roasted red pepper, most of the cheese and the rosemary, along with lots of black pepper and a pinch of salt.
• Crack the eggs into a jug, pour in the oil and top up with enough milk to make 300ml. Beat together, then pour into the courgette mixture and mix to a smooth batter. Divide between the cases, top with the remaining cheese and bake for 25-30 mins until risen, firm and golden brown on top. Leave to cool completely on a wire rack. Will keep for up to three days in an airtight container in the fridge.

LUNCH BOX MUFFINS

Steps:

• Smash bananas into zucchini to equal 2 1/2 cups, (there should be a few lumps of banana).
• Add Sugar and eggs.
• Mix in melted butter.
• In separate bowl combine dry ingredients.
• Add dry to wet and mix until incorporated.
• Fill buttered and floured muffin cups 3/4 full.
• Bake in 350 oven 20-30 minutes or until toothpick comes clean.
• Let rest for 2 minutes.
• Remove from pan to cooling racks.