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  

1. Preheat oven to 180ºC. Grease a 6-hole jumbo muffin tin.
2. Add flour, baking powder, seasonings and herbs to a large mixing bowl. 
3. Add eggs, milk and oil. Whisk thoroughly to form a smooth batter. Season. 
4. 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. 
5. Fill each muffin hole with batter.
6. 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.
7. Finish muffins with a sprinkle of leftover cheese and pieces of salami.
8. 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).
9. 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.  

Recipe & styling: Sjaan van der Ploeg 
Photography: Zhann Solomons

Also read: Dealer’s choice pizza

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