A quick to pull together recipe, kid friendly and a fun way to make a lunch for them. These muffins won’t last long once out of the oven.
I used my favorite 1:1 sugar substitute in the recipe, not noticeable at all. I just don’t tell the kids I have done it. Just be wary if you have moochy dogs if you do this, and don’t let them have shares.
For the pizza sauce, I used about half a can of it, and transferred the rest to a sealed container to use on english muffin pizzas for the kids.
- 2 cups all-purpose flour
- 2 Tbsp granulated sugar or favorite 1:1 sugar substitute
- 1 tsp baking powder
- ½ tsp fine sea salt
- 2 eggs, beaten
- ½ cup (1 stick) unsalted butter, melted
- 1 cup milk
- 2 cups shredded mozzarella cheese
- 1 can or jar pizza sauce
Preheat over to 350°, line 12 muffin tins with paper cups.
In a large mixing bowl, whisk the dry ingredients together.
Make a well, and pour in the milk, butter and eggs, stir well with a spatula.
Add in 1 cup of the cheese, mix in.
Drop about 1/3 cup of the batter into each cup.
Drizzle 2 Tablespoons pizza sauce over the top of each muffin, then sprinkle the remaining 1 cup cheese evenly over the tops.
Bake for about 25 minutes, until golden on top.
Let cool for 5 minutes, then take out of pan, let cool on a rack.
Store in an airtight container once cooled, if you have leftovers. Can be chilled.
Makes 12 muffins.
Substitute 1 cup diced pepperoni for half the cheese. Add ½ cup cheese and ½ cup pepperoni into the batter, and the rest on top. If leftover muffins, chill muffins sealed.