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Wheat-free Pizza Muffins

These muffins will be a hit with young and old alike!

500 ml rice flour or gluten-free flour mix
20 ml baking powder
5 ml salt
5 ml garlic and herb seasoning
5 ml dried origanum
10 ml mixed dried herbs
1 ml cayenne pepper (optional)
100 ml finely chopped spring onion
50 g/125 ml grated Cheddar cheese
100 g/250 ml finely diced Mozzarella cheese
100 g ham, coarsely chopped (optional)
300 ml milk
2 large eggs
100 ml oil
30 ml tomato puree or pizza or pasta topping sauce

  1. Preheat oven to 200 °C Grease 12 medium or 8 jumbo muffin cups generously with margarine.
  2. Place the dry ingredients into a mixing bowl and stir until evenly combined. Make a well in the centre of the dry ingredients.
  3. Combine the milk, eggs, oil and tomato puree in a measuring jug and add it to the well in the dry ingredients.  Mix only until the dry ingredients are evenly moistened.
  4. Divide the batter between the greased cups and bake 10 minutes at 200 ° C.
  5. Reduce the oven temperature to 180 ° C and bake 8 to 10 minutes more or until golden and firm.
  6. Cool in the muffin cups a few minutes, loosen, lift out and allow to cool on a cooling rack.
  7. Store in an airtight container.

12 medium muffins.

Recipe by Carolié de Koster.