Morning Pizza Muffins
Serves
12
Prep Time
10 minutes
Cook Time
30 minutes
Ingredients
8.8 oz (250 g) whole wheat flour
1 tbsp baking powder
1 tsp dried oregano
handful fresh basil leaves, chopped
3.5 oz (100 g) sun-dried tomatoes, drained & chopped
1.8 oz (50 g) dairy-free cheddar cheese, shredded + 4 tbsp extra for topping
2.5 fl oz (75 ml) olive oil
8 fl oz (240 ml) oat milk
1 tbsp tomato paste
½ tsp garlic powder
Nutrition
(Per Serving)
Calories
171
Fats
8 g
Protein
4 g
Carbs
23 g
Instructions
- Preheat the oven to 350°F (180°C). Line a 12 hole muffin tin with paper or silicone liners.
- Place the flour, baking powder, and oregano into a large bowl and stir to combine. Now add the remaining ingredients and stir to form a muffin batter.
- Divide the batter equally to make 12 muffins and place the tray into the hot oven to bake for 25 minutes.
- Remove the tray from the oven and top the muffins with the remaining cheese. Place the tray back into the oven and bake for 5 minutes until the cheese has melted.
- Remove from the oven and place on a wire rack to cool a little before serving. Store leftover muffins in an airtight container.