Jumbo pizza muffins

We used a jumbo muffin tin to make fewer but larger muffins. You can also use a 12-hole cupcake tin and bake for 20-25 minutes.

Jumbo pizza muffins

Makes 6

Ingredients

2 cups (300g) flour
1 Tbsp (15ml) baking powder
1 tsp (5ml) garlic powder
10g basil leaves, chopped
Salt and milled pepper
2 eggs, whisked
1¼ cups milk
¼ cup oil
⅔ cup tightly packed (80g) grated mozzarella
⅔ cup tightly packed (80g) grated Cheddar
50g salami (or bacon), chopped
240g tomato purée
Basil leaves, for topping

Method

Preheat oven to 180ºC. Grease a 6-hole jumbo muffin tin.
Add flour, baking powder, seasonings and herbs to a large mixing bowl.
Add eggs, milk and oil. Whisk thoroughly to form a smooth batter. Season.
Set aside a small portion of each cheese as well as a few pieces of salami for topping. Use a wooden spoon to stir the remaining cheeses and salami through the batter.
Fill each muffin hole with batter.
Add spoonfuls of tomato purée to each muffin, swirling it with a teaspoon so it is evenly ribboned throughout the muffin, but not completely mixed into the batter.
Finish muffins with a sprinkle of leftover cheese and pieces of salami.
Bake for 30-35 minutes, or until golden and springy when pressed (if pressing into the batter creates a dent, cook for another 5 minutes).
Remove and cool in the tin for 15 minutes, then serve warm garnished with basil leaves. If storing, cool completely and keep in an airtight container.