Pizza cupcakes

To get the marinara taste… 1. Mix 1 16oz cream cheese with tomato paste and pizza herbs (basil, oregano, thyme, marjorum). Add 1 tsp of sugar. Blend well. You can also add chopped sundried tomatoes. 2. Add a little muffin mixture to the pan (about ¼ full). 3. Scoop in about 1 TB or less of the tomato cream cheese mixture to each muffin 4. Cover with rest of batter. 5. Bake and enjoy If you have leftover cream cheese, add 2-4 eggs and add in vegetables (chopped onions, broccoli, cauliflower, celery etc) with salt and pepper. Mix well. Add to muffin tins and bake for mini-quiches that will heat up well in the microwave 1. Preheat oven to 400 degrees F. Line a 12 cupcake pan with liners. (Note: Some commenters have suggested it's better to grease and bake directly in pan because the muffins will stick to the liners. It's less messy with the liners but the exterior of the batter does stick to the liners, so if you don't want that I would suggest baking directly into the muffin pan.) 2. Mix 1½ cups flour, sugar, salt and baking powder. Add in vegetable oil, egg and ⅓ cup milk into flour mixture and stir until batter is smooth. It will be sticky. (Add in another 2 tsbp milk if desired.) Fold/stir in cheese and pepperoni. Fill muffin cups about ⅔ full. 3. Bake for about 18 minutes until muffins turn out golden and knife inserted comes out clean. Right before eating, top muffins with more cheese and about five slices of mini pepperoni and bake for 4-5 minutes at 350F until cheese is melted. Serve immediately. Yield: 12

Pizza cupcakes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • cups all-purpose flour

  • 2

    tablespoons white sugar

  • ½

    teaspoon salt

  • 2

    teaspoons baking powder

  • cup vegetable oil

  • 1

    egg

  • cup milk (optional: additional 2 tbsp milk)

  • 1

    cup mini pepperonis

  • 1

    cup shredded mozzarella cheese

  • Additional 1 cup of mozzarella cheese and 1 cup of mini pepperonis for topping

Directions

1. Preheat oven to 400 degrees F. Line a 12 cupcake pan with liners. (Note: Some commenters have suggested it's better to grease and bake directly in pan because the muffins will stick to the liners. It's less messy with the liners but the exterior of the batter does stick to the liners, so if you don't want that I would suggest baking directly into the muffin pan.)Spray liners with cooking spray. looks wet but batter doesn't stick 2. Mix 1 1/2 cups flour, sugar, salt and baking powder. Add in vegetable oil, egg and 1/3 cup milk into flour mixture and stir until batter is smooth. It will be sticky. (Add in another 2 tsbp milk if desired.) Fold/stir in cheese and pepperoni. Fill muffin cups about 2/3 full. 3. Bake for about 18 minutes until muffins turn out golden and knife inserted comes out clean. Right before eating, top muffins with more cheese and about five slices of mini pepperoni and bake for 4-5 minutes at 350F until cheese is melted. Serve immediately.


Nutrition

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