Oh. My. Goodness. You’ve got to try these. Really! I’ve tried making gluten free Pizza Muffins in the past, but ended up with a rather dry muffin that really, really stuck to the paper liners, making it nearly impossible to eat. So, I decided to just play around with the concept of a pizza muffin, and came up with these beauties. They are moist, hold together well, and are full of fabulous pizza flavour. Savoury muffins are really great for quick lunches since you can make them ahead of time, freeze them, and only pack what you need. They are also the perfect portion for little hands to grasp and nosh on.
Feel free to use this recipe as a starting point for your Pizza Muffins. If you don’t like pepperoni, but like bacon, stir in some crispy fried bacon. No peppers? No problem! Do what suits you and your family, and see what other flavours you can all come up with. With football season just beginning, these would also make a great snack to serve while cheering on your favourite team. What would you put in your gluten free Pizza Muffin?
- 2/3 cup sorghum flour
- 2/3 cup brown rice flour
- 2/3 cup tapioca starch
- 1 teaspoon xanthan gum
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon Italian seasoning
- 1 cup tiny cubes cheddar cheese
- 1/4 cup shredded Parmesan cheese
- 1/4 cup finely chopped pepper (red or green)
- 1/2 cup thinly sliced gluten-free pepperoni
- 1 cup sour cream
- 3 large eggs
- 1/4 cup melted butter
- 1/2 cup pizza sauce, divided
- 1/2 cup shredded mozzarella cheese
- Preheat oven to 375 degrees F. Line muffin tins with paper liners.
- In a large bowl, whisk together the sorghum flour, rice flour, tapioca starch, xanthan gum, sugar, baking powder, baking soda, salt, and Italian seasoning.
- Stir in the cubes of cheddar cheese, Parmesan cheese, and chopped pepperoni.
- In a separate bowl, whisk together the sour cream, eggs, melted butter, and 1/4 cup pizza sauce. Stir into the dry ingredients.
- Spoon the batter into the prepared muffin tins. Spoon 1 teaspoon of the remaining pizza sauce onto the top of each muffin, and sprinkle with a tiny bit of shredded mozzarella cheese.
- Bake in preheated oven for 20 minutes. Allow muffins to cool for 5 minutes before removing to a cooling rack. Cool completely before storing in an airtight container and refrigerating or freezing.
This post is linked to Gluten Free Wednesdays.