Multi-grain Whole Wheat Pizza Muffin

By felcrs0513

freeze for school lunches/snacks

Ingredients

• 1 cup whole wheat flour
• 1 cup robin hood multigrain flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1 tsp each salt and dried basil
• 1/2 tsp baking soda
• 1 cup tiny cubes old orange cheddar
• 1 cup cottage cheese, pureed smooth
• 2 eggs
• 1/4 cup butter, melted
• 1/2 cup finely chopped red or green sweet pepper
• 1/4 cup pizza sauce (about half a can)
• 1/2 cup shredded mozzarella

Details

Servings 12
Preparation time 25mins
Cooking time 45mins

Preparation

Step 1

•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.)