Pizza muffins

 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


  • 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


  1. Preheat the oven to 180°C. Line a 12-hole muffin tin with muffin papers.

  2. In a large bowl whisk together the oil, eggs, milk and tomato paste.

  3. In a medium bowl stir together the dry ingredients. Add the dry ingredients into the wet mixture and stir until combined.

  4. Fold through the zucchini, basil and tomatoes, reserving a few tomatoes for sprinkling on top.

  5. 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.

  6. 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.