Want to jazz up an ordinary dinner? Or add depth to an already fancy schmancy one? These Pizza Muffins will do the trick.
Yep, these savory, scrumptious muffins have flavors reminiscent of pizza pie.
I love that they’re so quick and easy to make. And I love that they’re so versatile. Last week, I served them for three different dinners–with pesto pasta one night, broiled salmon the next and later on, with vegetarian chili.
Heck, the only thing I probably wouldn’t serve them with would be, well, pizza.
I was able to use them over a week’s time because the muffins freeze well. I just pop a couple of ’em in the toaster oven for a few minutes before dinner is ready.
You could add other pizza-type toppings to the mix such as diced onions, but I’d saute them in a little oil or butter first. You could also add a 1/4 cup of shredded mozzarella if you’re looking for even more cheesey flavor.
One more note: I have substituted white whole wheat flour for the all-purpose flour the recipe calls for with great results.
This recipe didn’t come from my own brilliant (?) mind. I adapted the recipe from one I found while thumbing through a November 1985 copy of Bon Appetit. Because looking at old recipes is my idea of a good time.
2 cups all-purpose flour
1/4 cup grated parmesan cheese
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 teaspoon caynne pepper
1 1/4 teaspoon fennel seeds
1/4 teaspoon oregano
1/2 olive oil
1/3 cup milk
1/3 cup plain yogurt
1/4 cup oil-packed sun-dried tomatoes, drained and minced
1/4 cup chopped green or black olives (optional)
1 medium garlic clove, minced
1.Preheat oven to 400. Spray a dozen 2 1/2-inch muffin cups with cooking spray (more if there is extra batter).
2. In large bowl, mix first eight ingredients together.
3. Beat two eggs in medium bowl. Add olive oil, milk and yogurt. Mix together. Make well in center of dry ingredients. Add milk mixture, sun-dried tomatoes, olives (if desired) garlic. Stir into dry ingredients until just blended.
4. Spoon mixture into muffin tins until each tin is about 3/4 full. Bake until muffins are golden brown–20-25 minutes. Makes 12-15 muffins.