Wicked Good Pizza Muffins For Kids Food

WICKED GOOD PIZZA MUFFINS FOR KIDS

Steps:

• Preheat oven to 400ºF. Line 12 muffin cups with paper liners. In a large bowl, whisk together flour, sugar, baking powder, salt, basil and baking soda until combined. Stir in cheddar cubes.
• In a medium bowl, whisk together sour cream, eggs and butter until smooth. Stir into flour mixture just until well combined and no dry spots remain; stir in sweet pepper (batter will be very thick). Spoon batter into muffin cups, dividing evenly. Spoon 1 tsp pizza sauce on top of each muffin; sprinkle each with shredded mozzarella.
• Bake about 20 minutes, until golden and a toothpick inserted in centre of one of middle muffins comes out clean. Let muffins cool in pan at least 5 minutes before removing, then let cool completely on a wire rack.
• You can freeze muffins in an airtight container for up to 1 month; defrost at room temperature.

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.

PIZZA MUFFINS (WITH VEGGIES!)

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.

MINI MUFFIN PIZZAS

Steps:

• Preheat the grill to high and toast the muffin halves until golden. Leave the grill on. Mix the tomato purée and pesto and spread over the cut sides of the muffins.
• Heat the oil in a frying pan and cook the mushrooms, onion and courgette for 4-5 minutes until softened and golden.
• Season, then divide the vegetables between the two muffin halves, scatter over the ham or salami and top with the grated cheese. Place under the grill and cook for 4 minutes or until bubbling.
• Cut each muffin half in half again, and serve on two plates with the lettuce and mustard and cress tossed in vinaigrette.