One is never enough…
If you’re in constant search of the perfect after-school snack, call off the hunt – you’ve struck gold in the form of these perfectly moreish pizza muffins. Pairing our very own organic eggs with nourishing veggies, creamy mozzarella and tasty herbs, these wholesome heroes will become a weekly must-bake. Enjoy!
Makes: 12 muffins
Ingredients
- ¼ cup (60ml) olive oil
- 2 Yallamundi Jumbo Organic Free-Range Eggs
- 1 cup (250ml) milk
- 2 tablespoons tomato paste
- 1 ½ cups (250g) plain flour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate soda
- ½ teaspoon fine salt
- ¼ teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 medium zucchini, grated and excess moisture squeezed out
- ½ cup basil leaves
- 1 cup (200g) chopped cherry tomatoes
- 120g mozzarella, sliced
Method
-
Preheat the oven to 180°C. Line a 12-hole muffin tin with muffin papers.
-
In a large bowl whisk together the oil, eggs, milk and tomato paste.
-
In a medium bowl stir together the dry ingredients. Add the dry ingredients into the wet mixture and stir until combined.
-
Fold through the zucchini, basil and tomatoes, reserving a few tomatoes for sprinkling on top.
-
Evenly divide the mixture between the muffin papers, filling them around ⅔ full. Sprinkle the remaining chopped tomatoes on top and place a slice of mozzarella on top of each muffin.
-
Bake in the oven for 20-24 minutes, or until a skewer inserted into the middle of a muffin comes out clean and the mozzarella is golden.
