Multi-grain Whole Wheat Pizza Muffin

freeze for school lunches/snacks

Multi-grain Whole Wheat Pizza Muffin

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup whole wheat flour

  • 1

    cup robin hood multigrain flour

  • ¼

    cup granulated sugar

  • 1

    tbsp baking powder

  • 1

    tsp each salt and dried basil

  • ½

    tsp baking soda

  • 1

    cup tiny cubes old orange cheddar

  • 1

    cup cottage cheese, pureed smooth

  • 2

    eggs

  • ¼

    cup butter, melted

  • ½

    cup finely chopped red or green sweet pepper

  • ¼

    cup pizza sauce (about half a can)

  • ½

    cup shredded mozzarella

Directions

•Preheat oven to 400 F (200 C). Line 12 muffin cups with paper liners. •In a large bowl, whisk together flours, sugar, baking powder, salt, basil and baking soda until combined. •Stir in cheddar cubes. •In a medium bowl, whisk together cottage cheese, eggs and butter until smooth. •Stir wet ingredients 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 (5 mL) pizza sauce on top of each muffin; sprinkle each with shredded mozzarella. •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. (Freeze muffins in an airtight container for up to 1 month; defrost at room temperature.)


Nutrition

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