Savoury “Pizza” Muffins

Makes 12

In the quest to make some lunch-box fillers to cut down on processed food and also add a bit of variety to sandwiches I made these pizza style muffins. They can be frozen and then taken out of the freezer the night before (or morning of) the lunch. They’ll defrost by lunchtime and have been a hit with my seven year old.

You can mix up the flavours. Omit the salami for vegetarian muffins, add chopped up olives or sundried tomatoes if you like (30-50g should do it). Swap the tomato puree for pesto. If you’re dairy free swap out the milk and cheese for a suitable alternative.

Ingredients:

230g self-raising flour

100g grated cheese 

50g salami, cut into small pieces

1 tbsp tomato purée 

1 tsp black olive tapenade (optional)

1 tsp Italian seasoning 

4 eggs

60ml olive oil

120 ml milk

Step 1: Pre-heat oven to 180°C fan. Lightly oil a 12 hole non stick muffin tin (or line with cases).

Step 2: In a large bowl stir together the flour, cheese and salami.

Step 3: Separately mix together the eggs, olive oil and milk. Add the tomato puree, olive tapenade (if using) and the Italian seasoning. Season generously with salt and pepper and whisk together until combined.

Step 4: Add the wet ingredients to the dry and mix until combined.

Step 5: Spoon mixture into the greased muffin tin.

Step 6: Bake for 18 minutes. They should be nicely domed and a skewer should come out clean when inserted in the middle. 

Step 7: Remove from the oven and once cool enough to handle transfer to a wire rack to cool.

Once completely cooled these can be frozen and then remove the night before (or in the morning), pop them in the lunch box and they will be defrosted ready for lunch. They will stay fresh for a couple of days unfrozen but a little zap in the microwave will freshen them up and they’re lovely eaten warm too.