These pizza muffins are delicious, easy to make, quick to reheat and perfect as a lunch box snack - give them a go and let me know what you think!
Makes: 12 muffins
Ready in: 40 mins
1 small tomato diced
1 cup bacon diced
100g mushrooms, diced
1 capsicum diced
1 cup milk of choice
1 cup tasty cheese
2 cups plain flour (I use wholemeal)
4 tsp baking powder
Salt and pepper
Step 1. Preheat your oven to 180C. Line muffin tray and set aside.
Step 2. Combine the eggs and milk and mix in your tomato, capsicum, mushroom, and bacon. Season with salt and pepper.
Step 3. Mix in your flour and baking powder until just combined. Scoop batter into your prepared muffin tin, filling all the way to the top.
Step 4. Bake your muffins for 25-30 mins or until cooked through and golden on top. Allow cooling before removing your muffins and enjoying
Storage: refrigerate in an airtight container for up to 2-3 days. Alternatively, freeze for up to 6 months.
I also recommend ¼ onion and or olives for extra flavour.
you could easily replace with GF flour
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