Pizza Muffins
- Ready In:
- 50mins
- Ingredients:
- 15
- Yields:
-
12 muffins
ingredients
- 473.18 ml all-purpose flour
- 59.14 ml grated parmesan cheese
- 14.79 ml sugar
- 9.85 ml baking powder
- 2.46 ml baking soda
- 1.23 ml cayenne pepper
- 59.14 ml chopped pimiento-stuffed green olives
- 59.14 ml minced sun-dried tomato packed in oil, drained
- 6.16 ml fennel seeds
- 1 medium garlic clove
- 1.23 ml dried oregano, crumbled
- 2 eggs, room temperature
- 118.29 ml olive oil
- 78.78 ml milk
- 78.78 ml sour cream
directions
- Preheat oven to 400 degrees.
- Generously grease 2 1/2-inch muffin cups or line with paper baking cups.
- Mix first 6 ingredients in large bowl.
- Stir in olives and tomatoes.
- Crush fennel in mortar with pestle; add garlic and oregano and crush to paste, then transfer to medium bowl.
- Whisk in eggs, then oil, milk and sour cream.
- Make well in center of dry ingredients; add milk mixture to well and stir into dry ingredients until just blended (batter will be lumpy).
- Spoon batter into prepared cups, filling each 3/4 full.
- Bake until muffins are golden brown, 20 to 25 minutes; cool 5 minutes.
- Turn out of pan and serve warm.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas