These pizza muffins are great for little fingers and packs a nutritional punch.
Servings 9 muffins
- 1 cup flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon Italian seasoning
- 1 egg
- ¼ cup marinara
- ¾ cup milk
- ¼ cup shredded Parmesan cheese
- ½ cup shredded mozzarella cheese
- ½ cup chopped broccoli florets
- ⅓ cup sliced cherry tomatoes
Preheat oven to 375 F and grease a cupcake tin, then aside.
Start by combining flour, salt, baking powder and Italian seasoning. Set aside
In a separate mixing bowl whisk the egg, marinara and milk together.
Stir the wet mixture into the mixing bowl of flour until just combined.
Chop and slice broccoli and tomatoes. Next stir in the cheeses, broccoli and tomatoes. Making sure not to over mix the batter.
Evenly distribute among cupcake liners, top with a sprinkle of cheese and bake for 20-22 minutes. Serve warm or cooled with marina
Serving: 1muffin | Calories: 104kcal | Carbohydrates: 13g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 267mg | Potassium: 149mg | Fiber: 1g | Sugar: 2g | Vitamin A: 211IU | Vitamin C: 6mg | Calcium: 114mg | Iron: 1mg