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.
2 cups + 1 tbsp all-purpose flour
2 tbsp granulated sugar
2 tsp baking powder
½ tsp baking soda
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
Filling & Topping
8 tsp pesto
8 tsp pizza-blend cheese, shredded
8 tsp Parmesan cheese, grated
1) Combine flour, sugar, baking powder, baking soda, salt, and Italian seasoning in a large bowl. Stir in cheeses and sundried tomatoes.
2) 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.
3) Bake in preheated 375°F oven 18-23 minutes or until muffin top springs back when lightly touched. Makes 8 large muffins.
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.