Vegetarian Pizza Muffins Food
PIZZA MUFFINS (WITH VEGGIES!)
These work well to make ahead and warm up for an easy lunch or dinner. These taste best served warm.
Provided by Amy Palanjian
Categories Muffin
Time 28m
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F and grease a standard muffin tin well with nonstick spray.
- Add the milk, carrot, cheeses, butter, pepperoni (reserving the 2 tablespoons), and egg to a medium bowl. Stir together.
- Stir in the flours, baking powder, baking soda, pizza seasoning, and salt.
- Divide batter among the prepared muffin tin, using about 1/4 cup in each. Top each with pepperoni.
- Bake for 18-20 minutes or until lightly golden brown around the edges and a cake tester inserted into the center comes out cleanly. (There may be some melted cheese on it though!)
- Let cool in the pan for 2-5 minutes, then transfer to a wire rack to cool completely. You may need to use a paring knife around the edges of the muffins to help remove them from the pan.
- Serve slightly warm.
Nutrition Facts : Calories 189 kcal, Sugar 2 g, Sodium 375 mg, Fat 10 g, SaturatedFat 5 g, TransFat 1 g, Carbohydrate 18 g, Fiber 2 g, Protein 8 g, Cholesterol 52 mg, UnsaturatedFat 4 g, ServingSize 1 serving
VEGETARIAN PIZZA MUFFINS
Make and share this Vegetarian Pizza Muffins recipe from Food.com.
Provided by Barb G.
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Combine first 6 ingredients in a bowl.
- Spread about 2 tablespoons on each muffin half and place on cookie sheet.
- Top with broccoil and remaining cheese mixture.
- Bake 10 minutes or until cheese melts.
VEGGIE-LOADED PIZZA MUFFINS
These Veggie-Loaded Pizza Muffins are easy to make, quick to reheat, or perfect for a healthy lunch box. These healthy muffins are loaded with pizza flavor along with spinach, carrots, and zucchini for a boost of vegetables in every bite!
Provided by Taesha Butler
Categories Breakfast muffin Snack
Number Of Ingredients 15
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.
Nutrition Facts : ServingSize 1 muffin, Calories 162 kcal, Carbohydrate 12 g, Protein 8 g, Fat 9 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 48 mg, Sodium 429 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 6 g
EASY PIZZA MUFFINS
The quickest and easiest pizza to make. Even the kids can do it. Even make funny faces for kids parties. Clowns, pirates,monsters.....etc i put it in vegetarian because you can omit the ham
Provided by Food_Lush
Categories One Dish Meal
Time 7m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut the muffins in half.
- spread with sauce.
- add toppings (as you would pizza).
- cook under griller until cheese melts.
PIZZA MUFFINS RECIPE BY TASTY
Here's what you need: pancake mix, butter, eggs, dried basil, dried oregano, garlic powder, mini pepperoni slice, shredded mozzarella cheese, milk, cherry tomatoes, heavy cream, grated parmesan cheese, marinara sauce
Provided by Betsy Carter
Categories Appetizers
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F (190°C).
- In a medium bowl, add the pancake mix, butter, and 1 egg and mix until combined.
- Press about 1 tablespoon of dough into a greased 12-portion muffin pan.
- Sprinkle basil, oregano, garlic powder, pepperoni, mozzarella cheese, and tomatoes over the dough.
- In a large measuring cup, whisk together 2 eggs, milk, and heavy cream. Pour mixture over the other ingredients in each muffin slot. Top with parmesan cheese.
- Bake 20-25 minutes, or until golden brown.
- Cool for 5 minutes.
- Serve with marinara sauce for dipping.
- Enjoy!
Nutrition Facts : Calories 274 calories, Carbohydrate 23 grams, Fat 15 grams, Fiber 1 gram, Protein 9 grams, Sugar 6 grams
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