Giant pesto pizza muffins recipe

Cayla Hochberg

Who hasn’t eaten leftover cold pizza in the morning? This tasty, savoury muffin works for brunch, lunch, or snack time. Or, pair it with a hearty soup for a simple dinner.

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Ingredients

2 cups all purpose flour
1 tbsp all purpose flour
2 tbsp granulated sugar
2 tsp baking powder
½ tsp baking sode
½ tsp salt
1½ tsp italian seasoning
1½ cups pizza-blend cheese shredded
¼ cup parmesan cheese grated
2 tbsp sundried tomatoes finely chopped
2 egg whites
1½ cups buttermilk
⅓ cup vegetable oil
8 tsp pesto
8 tsp pizza-blend cheese shredded
8 tsp parmesan cheese grated

Instructions

Combine flour, sugar, baking powder, baking soda, salt, and Italian seasoning in a large bowl.
Stir in cheeses and sundried tomatoes.
Beat egg whites, buttermilk, and oil together. Add to dry ingredients, stirring just until blended.
Fill 8 greased muffin cups almost halfway.
Add ½ tsp pesto to each. Sprinkle ½ tsp of each cheese on top. Cover with remaining batter. Top each muffin with remaining pesto, spreading it out a little. Sprinkle remaining cheeses over pesto.
Bake in preheated 375°F oven 18-23 minutes or until muffin top springs back when lightly touched.

Notes

15 ways to soup up your soup

Makes 8 large muffins.

Tips

Grease around the edges of the muffin cups to keep the tops from sticking.

If you don’t have pre-packaged pizza-blend cheese, combine grated Cheddar and mozzarella cheeses.

Muffins freeze well. Check out these tips for freezing leftovers.

This recipe was originally published in the April/May 2001 issue of Cottage Life.

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Giant pesto pizza muffins recipe