2 tbsp. chopped FRESH basil
2 3/4 cups all-purpose flour
2 tbsp. baking powder
pinch of salt
4 lightly beaten eggs
1/2 cup olive oil
10 3/4 oz. can condensed tomato soup
3 tbsp. sun-dried tomatoes
1/2 cup shredded mozzarella cheese
1/4 cup chopped pepperoni or salami
additional cheese for topping if desired
Preheat the oven to 350F. Grease a 12 cup muffin pan with butter and flour. In a medium bowl, mix the basil, flour, baking powder, and salt with a spoon. In a large bowl, combine the eggs, olive oil, soup, and sun-dried tomatoes with an electric mixer until well combined. Mix the flour mixture into the soup mixture until just combined. Stir in the mozzarella and meat until evenly dispersed. Spoon about 1/4 cup of batter into each well of the muffin pan. Top each muffin with a sprinkling of shredded cheese, if desired. Bake for 18-22 minutes. Remove pan from the oven and cool for 10 minutes. Remove muffins from the pan and serve warm.
For the vegetarian pizza muffins:
2 tbsp. chopped FRESH basil
2 3/4 cups all-purpose flour
2 tbsp. baking powder
pinch of salt
4 lightly beaten eggs
1/2 cup olive oil
10 3/4 oz. can condensed tomato soup
3 tbsp. sun-dried tomatoes
2 3/4 cups all-purpose flour
2 tbsp. baking powder
pinch of salt
4 lightly beaten eggs
1/2 cup olive oil
10 3/4 oz. can condensed tomato soup
3 tbsp. sun-dried tomatoes
1/2 cup shredded mozzarella cheese
1/4 cup frozen stir fry vegetables, thawed
additional cheese for topping if desired
Preheat the oven to 350F. Grease a 12 cup muffin pan with butter and flour. In a medium bowl, mix the basil, flour, baking powder, and salt with a spoon. In a large bowl, combine the eggs, olive oil, soup, and sun-dried tomatoes with an electric mixer until well combined. Mix the flour mixture into the soup mixture until just combined. Stir in the mozzarella and vegetables until evenly dispersed. Spoon about 1/4 cup of batter into each well of the muffin pan. Top each muffin with a sprinkling of shredded cheese, if desired. Bake for 18-22 minutes. Remove pan from the oven and cool for 10 minutes. Remove muffins from the pan and serve warm.
Preheat the oven to 350F. Grease a 12 cup muffin pan with butter and flour. In a medium bowl, mix the basil, flour, baking powder, and salt with a spoon. In a large bowl, combine the eggs, olive oil, soup, and sun-dried tomatoes with an electric mixer until well combined. Mix the flour mixture into the soup mixture until just combined. Stir in the mozzarella and vegetables until evenly dispersed. Spoon about 1/4 cup of batter into each well of the muffin pan. Top each muffin with a sprinkling of shredded cheese, if desired. Bake for 18-22 minutes. Remove pan from the oven and cool for 10 minutes. Remove muffins from the pan and serve warm.
Makes approximately 12 muffins
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