PIZZA MUFFINS
SERVES: 8-12
COOKS IN: 40'
DIFFICULTY: 3/10
INGREDIENTS
- 250g wheat flour
- 1 tbsp baking powder
- 1 tsp oregano
- handful fresh basil leaves, chopped
- 100g sun-dried tomato, drained and chopped
- handful black olives, pitted and chopped
- 50g cheese, some more for topping
- 75g olive oil
- 250ml soy milk
- 1 tbsp tomato paste
- 1/2 tsp garlic powder
- some salt ( to taste)
TOPPINGS
- some extra grated vegan cheese
METHOD
1. Preheat the oven to 180°C and prepare the muffin mold for 8 big muffins or 12 small ones
2. Mix flour, baking powder and oregano first and then add all other ingredients
3. Bake for 25 minutes
4. Top the baked muffins up with the left over cheese and bake 5 more minutes until cheese is melted