American · Lunch
Pepperoni Pizza Savoury Muffins
Savoury muffins built on a self-rising flour batter studded with diced pepperoni, shredded mozzarella and grated parmesan, seasoned with dried oregano and tomato paste for a pizza-inspired flavour. Mixed with beaten egg, spooned into a muffin tin and baked until domed and golden. Served warm as a snack or with soup.
$3
15 minsPrep
22 minsCook
37 minsTotal
EasyLevel
Nutrition per serving
1660Calories
58.9gProtein
124.7gFat
80.9gCarbs
6.4gSugar
4.4gFiber
4353mgSodium
313mgChol
39.2gSat Fat
485mgPotassium
487mgCalcium
2.8mgIron
1.4mcgVitamin B12
3.2mgVitamin C
protein-rich
gluten-free-adaptable
rich-umami
cheat-day
hidden-gems
Instructions
1
Prep
Heat the oven to 200C (400F) and line 4 cups of a muffin tin with paper cases.
2
Whisk
Whisk the beaten egg, whole milk, olive oil and tomato paste until evenly orange with no streaks of paste remaining.
3
Fold
Fold the self-rising flour, oregano, salt and pepper into the wet mix, then fold through diced pepperoni, shredded mozzarella and grated parmesan.
4
Bake
Bake in the middle of the oven at 200C for 20 to 22 minutes until the tops are domed, golden and spring back when pressed.
5
Plate
Rest the muffins in the tin for 5 minutes, then turn out and serve warm alongside a bowl of tomato soup.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pepperoni
- 1 1/2 cup180g self-rising flour
- 2.8 oz80g mozzarella
- 1 oz30g parmesan
- 22 eggs
- 2/3 cup160ml whole milk
- 4 tbsp60ml olive oil
- 2 tbsp2 tbsp tomato paste
- 2 tsp2 tsp dried oregano
- a pinch of salt
- a pinch of black pepper
