One thing I haven’t had to do these past 2.5 years is pack my daughter’s lunches during the work week. Although our new daycare has a lunch program, I figured packing her lunches would work best since we’re reducing gluten and she can be a classic picky eater. I’ve been trying out different recipes on weekends these past few months and one thing my daughter loves is muffins! Banana muffins, zucchini muffins, egg muffins, you name it!
Since my daughter’s love for protein and veggies is hit or miss, I’ve been experimenting with creating savory muffins that include protein and/or veggies. One of our favorite savory muffins to date are my gluten free pizza muffins. You can do so much with this batter and can really make any pizza combination you like. I’ve tried out sauteed onion and bell peppers, ham and pineapple, and turkey sausage with black olives. Really, whatever pizza toppings you love most!
This week I made a batch of the gluten free pizza muffins with turkey pepperoni and Cabot Tomato Basil cheddar cheese and they were delicious. I’ve made regular size muffins, which she is happy as a clam with, but she especially loves mini muffins and they are perfect for lunch boxes!
The ingredients are simple…
1 1/2 cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
1 1/2 teaspoons baking powder
1 tablespoon Italian seasoning
1 1/2 cups milk (we use 2%)
2 eggs, lightly beaten
2 cups shredded cheese (Cabot Tomato Basil is wonderful!)
1/4 cup grated Parmesan cheese
1 cup diced turkey pepperoni
You can switch out the toppings, but I do think the cheese and pepperoni is a great first muffin! We’ve also made ham and cheddar cheese, which is equally good!
The batter takes 15 minutes to make and then the muffins take 20-25 minutes to bake and turn golden brown. It’s a quick meal/snack to make and my toddler loves these gluten free pizza muffins!
- 1½ cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- 1½ teaspoons baking powder
- 1 tablespoon Italian seasoning
- 1½ cups milk (we use 2%)
- 2 eggs, lightly beaten
- 2 cups shredded cheese (Cabot Tomato Basil is wonderful!)
- ¼ cup grated Parmesan cheese
- 1 cup diced turkey pepperoni
- Preheat the oven to 375 degrees and grease a mini-muffin pans.
- In a large bowl, whisk together the flour, baking powder, and Italian seasoning.
- In a separate bowl, whisk together the milk and egg before adding to the dry ingredients.
- Next, stir in the mozzarella, Parmesan and pepperoni and allow the batter to stand for 10 minutes.
- Stir the batter and divide among the mini-muffin cups (batter makes 36 mini-muffins).
- Bake 20 to 25 minutes.
These muffins freeze really well, which is great if you like to meal prep over the weekend. This week I’ve stored them in the refrigerator, as my daughter and husband are both taking them for lunch. For Magnolia, I’ve packed the muffins this week alongside apple slices, a veggie (corn or peas), gluten-free pretzels, and a yogurt packet.
I hope you guys enjoy this recipe! It’s really yummy!