Gluten Free Pizza Muffins
Meet the savoury muffin that somehow tastes exactly like you’ve just taken a big bite of a freshly made pepperoni pizza with extra cheese. These muffins are incredibly light and fluffy in the middle, take less than 30 minutes and are the perfect on-the-go lunch that can be enjoyed warm or at room temp.
Credited to: Becky Excell
Kcal:
Difficulty: Pretty easy
Serves 6
10 mins prep
25 mins cooking time
Ingredients
- 130g gluten free self-raising flour*
- 1½ tsp gluten free baking powder*
- 2 tsp dried oregano
- pinch of salt and black pepper
- 1 medium egg
- 150ml milk
- 2 tbsp garlic-infused oil
- 1 tbsp tomato puree
- ½ red pepper, finely chopped
- 60g Parmesan or mozzarella, grated
- 6 slices of pepperoni (or your preferred pizza topping!)
Notes: *Search our online food and drink information for suitable products
Method
- Preheat the oven to 200°C (fan) and line a cupcake tray with 6 tulip muffin cases.
- In a large mixing bowl, add the flour, baking powder, oregano, salt and pepper. Briefly mix until combined.
- In a jug, crack in the egg, then add the milk, garlic-infused oil and tomato puree before beating with a fork until smooth.
- Pour the wet mixture into the large mixing bowl and whisk until it forms a smooth batter. Once achieved, add the chopped red pepper and grated cheese (reserve a small handful for later). Mix in until evenly dispersed.
- Spoon around 2 tbsp of the mixture into each muffin case, ensuring the mixture is evenly split between all six cases. Sprinkle each with the remaining grated cheese, top with a slice of pepperoni and place into the oven for 15-18 minutes or until the cheese on top is golden.
- Transfer to a cooling rack to cool until room temperature or just lukewarm. If you try to remove them from their tulip cases whilst they’re still hot, you’ll lose a lot of your muffin as it’ll get stuck to the case!
