Sometimes I get completely obsessed with one type of food and I make them over and over again. Mini muffins are one of those. I kind of can’t help myself. These ones are pizza mini muffins. They are extra lunchbox friendly because they can bounce around without much damage, are tasty and freeze well.
So all the boxes are ticked with these. They actually also taste like pizza which is a bonus. Now, these muffins have not been a hit here for Miss 5. I said I was making pizza mini muffins and she only heard pizza. And got wholeheartedly and completely devastated when she realised I had actually said pizza mini muffins. And the girl has quite the memory on her. If I produce the muffins, her whole face screws up into a major strop.
Master 3 likes them though and I’ve been eating a few myself. They are awesome for grabbing between meals and freeze really well so they are perfect for when you can’t be bothered making yourself lunch or when you forgot about it!
If you haven’t yet got a mini muffin tray, then I suggest you do, or make these in a larger one and keep an eye on them, cooking them for about 25 minutes, but check them as they do brown quickly! you don’t have to use cheddar cheese in these either, they would be good with grated mozzarella or even monterey jack. They’d also work well with extra veggies!
- 1 cup wholemeal srf
- 1 cup plain srf
- 1 cup grated cheddar cheese
- ½ cup chopped bacon
- 2 tbsps tomato paste
- 1 cup milk
- 1 egg
- 1 tsp mixed herbs
- 2 tbsps olive oil
- Preheat oven to 180 degrees.
- Mix all the ingredients together in a large bowl.
- Do not over mix.
- Spread the mix between 24 mini cupcake moulds.
- Bake at 180 degrees for 15-18 minutes.