Wicked Good Pizza Muffins for Kids |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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These calcium-rich muffins freeze well, can be packed in a lunch box straight from the freezer and will thaw by recess. Ingredients:
2 cups flour |
1/4 cup sugar |
1 tablespoon baking powder |
1 teaspoon salt |
1 teaspoon dried basil |
1/2 teaspoon baking soda |
1 cup cheddar cheese, cubed |
1 cup sour cream |
2 eggs |
1/4 cup butter, melted |
1/2 cup green pepper, finely chopped |
1/4 cup pizza sauce |
1/2 cup mozzarella cheese, shredded |
Directions:
1. Preheat oven to 400ºF. Line 12 muffin cups with paper liners. In a large bowl, whisk together flour, sugar, baking powder, salt, basil and baking soda until combined. Stir in cheddar cubes.
2. In a medium bowl, whisk together sour cream, eggs and butter until smooth. Stir into flour mixture just until well combined and no dry spots remain; stir in sweet pepper (batter will be very thick). Spoon batter into muffin cups, dividing evenly. Spoon 1 tsp pizza sauce on top of each muffin; sprinkle each with shredded mozzarella.
3. Bake about 20 minutes, until golden and a toothpick inserted in centre of one of middle muffins comes out clean. Let muffins cool in pan at least 5 minutes before removing, then let cool completely on a wire rack.
4. You can freeze muffins in an airtight container for up to 1 month; defrost at room temperature.
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