Pizza Muffins

Happy almost Friday guys! Today’s recipe is Pizza Muffins! I’m so excited to share this recipe with you, you may have or have not tried making pizza muffins before, but believe me you should try these! They are so delicious and yet so simple to make! And my preschool daughter loves them and wants them in her lunchbox all the time! What a success! 🙂

Pizza Muffins

OK, so first of all my excitement comes from the fact that I haven’t tried these before and in general was really excited to make pizza like muffins or the other way around, not really sure. 🙂 I used cornflour and plain flour(half and half), some passata, chopped ripe tomatoes, lots of Mozzarella cheese, Parmesan and a bit of mild Cheddar, and one green pepper. Oh, of course and the pepperoni.

The taste guys was amazing, exactly like pizza, like a really good pizza(the best probably). My daughter instantly loved them! 🙂 I really can’t wait to try some other versions, vegetarian probably and share them with you.

Pizza Muffins

The Pizza Muffins are great on the go, for picnic, snack at any time or as an appetizer. There’s a bit of a downside, they’re not really on the very healthy side but I say everything in moderation is ok. 🙂 I’d like to think so. 🙂

If you prefer a vegetarian version, simply skip the pepperoni. I assure these will taste as good as with the pepperoni, more like cheese & tomato pizza, which by the way is my favorite. I mean, what could go wrong with cheese & tomato pizza? Well, there’s probably something but that’s another topic. 🙂

Here’s how to make these pretty Pizza Muffins

Pizza Muffins

Pizza Muffins

Ingredients

  • 120g cornflour
  • 120g plain flour
  • 2 eggs
  • 100ml sunflower oil
  • 100ml yogurt
  • 100ml passata
  • 1 small green pepper, chopped
  • 1 ripe tomato, chopped
  • 150g g Mozzarella cheese, grated
  • 50g Parmesan cheese, grated
  • 50g mild Cheddar, grated
  • about 20 pepperoni slices
  • 1tsp baking powder
  • 1tbsp thyme
  • 5-6 basil leaves
  • 1tsp salt

Instructions

  1. Preheat the oven to 180°C.
  2. In a bowl, combine all the dry ingredients and gradually start adding the wet - eggs, yogurt, oil, passata. Mix the mixture well and stir in the chopped tomato and pepper and the basil leaves.
  3. Gently add the cheese. Pour the mixture into a greased muffin tray. Arrange the pepperoni slices - one on top and a few on the sides.
  4. Bake in the oven for about 30 minutes or until ready.
  5. Enjoy!
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Pizza Muffins

I hope you guys like this recipe as much as I do! Stay tuned for more yummy recipes that are quick and very simple to make coming very soon! xx

Pizza Muffins

Cherry Tomato & Cream Cheese Spinach Muffins

Happy Friyay guys! Today’s recipe is Cherry Tomato & Cream Cheese Spinach Muffins – perfect for lunch boxes and as a snack on the go!

Cream Cheese & Cherry Tomato Spinach Muffins

I’m all about lunch boxes recently. My daughter is quite fussy so I try to make her lunch boxes healthy, tasty and suited to her taste at the same time. The good thing is she loves fruit and veg so there’s no issue with that. But when it comes to sandwiches, soups and any other homemade food, she’s quite fussy. Number one rule is ‘no white’ which means no feta, no yogurt, no eggs, no cheese even. For example, the other day she asked me to make her a sandwich for school with ham and bread only. Can you believe it? I was pretty sure she wouldn’t like it but when I picked her up from school she’s finished all her lunch box and even said to me the sandwich was super tasty. Really? 🙂 I guess her taste buds are still developing. 🙂

Cheery Tomato & Cream Cheese Spinach Muffins

Also, she really likes savoury muffins, especially the spinach ones I make. So I thought I’d make some for her lunch box. I used cream cheese which I mixed with the spinach so she won’t tell there’s some. The ones I usually make are with feta cheese and she always picks it out. I added some sliced cherry tomatoes as I know she loves them. However she picked them out too. She really liked the muffins though and even wanted some more for the next day, apart from the cherry tomatoes which she asked me to pick out. 🙂 So, yes I’m all about school lunches now. 🙂

Cream Cheese & Cherry Tomato Spinach Muffins

I personally love these Spinach Muffins, I can’t get enough of them. But how could you not like them – they’re pretty, they’re tiny (like ‘two big bites’ tiny) and they taste amazing. As I already mentioned, perfect for lunch boxes, picnics and simply as a snack on the go.

Cherry Tomato & Cream Cheese Spinach Muffins

These beauties are very simple to make – eggs, flour, spinach, cream cheese and a few cherry tomatoes. All you have to do is mix the ingredients together and bake. Simple as that.

Here’s how to make the Cherry Tomato & Cream Cheese Spinach Muffins

Cherry Tomato & Cream Cheese Spinach Muffins

Cherry Tomato & Cream Cheese Spinach Muffins

Ingredients

  • 200g flour
  • 100g spinach, pureed
  • 2 eggs
  • 1cup yogurt
  • 50g butter, melted
  • 200g cream cheese
  • 5-6 cherry tomatoes, sliced
  • 1tsp baking powder
  • 1tbsp mustard seeds
  • 1tsp salt

Instructions

  1. Preheat the oven to 180°C.
  2. In a bowl, mix the spinach and cream cheese. Add the butter, eggs and yogurt and mix well.
  3. Gradually start adding the dry ingredients - flour, baking powder, mustard seeds and salt.
  4. Empty the muffin mixture in a greased muffin tray. Throw a few cherry tomato slices and bake in the oven for about 30 minutes.
  5. Enjoy!
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Check out my other Spinach Muffin recipes here:

Spinach Bites

Meatless Monday:Spinach Cups with Cream Cheese

Spinach & Feta Cheese Cornmeal Muffins with Mustard Seeds

Spinach & Quinoa Bites

Spinach Pumpkin Cups

Cheesy Chicken & Spinach Bites

I hope you guys like this recipe and hopefully your little ones will love it too. Stay tuned for more quick, easy & tasty recipes, hopefully ‘school friendly’ too 🙂 , coming very soon. xx

Three Cheese Savoury Muffins

Happy Tuesday ally! Today’s recipe – Three Cheese Savoury Muffins or should I say bread –  is simply amazing.

Three Cheese Savoury Muffins

I can’t tell you how delicious these cheesy buns turned! Yum, yum, yum…

The cheese literally exploded, imagine how much was in there. If you are cheese lover like me you’d love these, no doubt. There’s Parmesan cheese, Mozzarella & Feta. And the recipe is actually quite easy. I saw a similar recipe on the web and I really liked the idea, I haven’t used the same ingredients though, I kind of made my own muffins/buns. Really not sure how to call them – they’re baked in a muffin tray so that’s why I called them muffins but on the other side are like bread/buns. Anyhow, you get the point. And it is that they’re super delicious.

Three Cheese Savoury Muffins

I had barely finished taking photos of these beauties and they were all gone. 🙂 Well, I helped too. In fact, I did a really good job finishing three of these Three Cheese Savoury Muffins. 🙂

Here’s how to make Three Cheese Savoury Muffins.

Three Cheese Savoury Muffins

Three Cheese Savoury Muffins

Ingredients

  • 400g flour
  • 1 sachet(7g) yeast
  • 1tsp salt
  • 300ml milk
  • 50g butter
  • 200g Mozzarella cheese, grated
  • 100g Parmesan cheese, grated
  • 100g Feta Cheese, grated
  • 1 egg yolk
  • extra butter for baking
  • chopped parsley for sprinkling

Instructions

  1. In a bowl, combine the flour, yeast, salt and milk. Work the dough, place in a bowl, cover with a tea towel and leave for about 30 minutes to rise. If necessary add more milk.
  2. Preheat the oven to 180°C.
  3. Divide the dough into 7-8 equal parts.
  4. Roll each out in oval shape and sprinkle a mixture of the cheese on half of it. Start wrapping and halfway through make a few cuts with a knife. Finish wrapping the bun so you have something like a wrap.
  5. Now make a ring and place in a greased with butter muffin tray.
  6. Repeat with the rest of the muffins.
  7. Brush the muffins with the egg yolk and then sprinkle with the parsley.
  8. Bake in the oven for about 30 minutes or until ready.
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The dough is made of flour, yeast and milk. I should say, I am not that good in making dough for bread but this was really simple and turned out delicious. All you need to do is to combine the ingredients, work the dough and then wait for it to rise.

This is another delicious recipe using muffin tray. It makes me think I actually need to change mine, it’s been a good few years of use. In fact, I need a whole lots of baking equipment. Can’t wait to pick up some new and exciting stuff soon.

Three Cheese Savoury Muffins

I used dry parsley again. As I Mentioned in my previous post I’ve been using it very often. It’s all chopped up for you and ready to use. Plus, you’re not gonna need to worry how to store it for longer. On the other side though, fresh is best. 🙂 But this is what works for me at the moment.

Three Cheese Savoury Muffins

The Three Cheese Savoury Muffins would be ideal snack for picnic. They really got me thinking about spring, sun and picnics. My daughter absolutely loves having picnics, so as my whole family and I can’t wait for the weather to get warm and sunny so we can enjoy a nice day out.

I should probably make a double batch of these then. 🙂

They are perfect for sharing, as a side, as a snack, just one of these get together recipes. Make sure to have them when they’re nice and warm and the cheese is melted. Nothing better than a melted three cheese bun. Nom, nom, nom. 🙂

Three Cheese Savoury Muffins

Spinach Pumpkin Cups

Happy Friday guys! The recipe of the day is here – Spinach Pumpkin Cups with cheese centre! And the weekend is coming too! Wow! Have you got any plans? Now that I’ve done my Christmas shopping, I can relax. I’ve got lots of cooking planned, hopefully will manage to do half of it. But, yes, lots of new festive and not so festive recipes coming so stay tuned. All of them will be simple, easy and super delicious, I promise. 🙂

I can’t believe I’m actually writing my third post this week! Woohooo, go me! 🙂 As I shared in my previous posts, that was what I was aiming for – three tasty recipes per week. It’s been two posts so far but slowly, I think I’ll be able to share three recipes. And, don’t get me wrong, I’ve got plenty of recipes, but the biggest problem is to find the time! Well, I suppose I need to be more organised, and I’ll always find time, or at least most of the time. 🙂

Spinach & Pumpkin Cups

This recipe is similar to my Spinach Cups recipe but there’s a yummy pumpkin layer. It’s basically two-layer muffin or cup. I don’t really know how I came up with the idea to combine pumpkin and spinach. I just had some spinach and leftover pumpkin so I had to make something up. Overall, these cups are quite sweet, because of the pumpkin. Not like dessert sweet. They’re savoury but they’ve got sweetness, if that makes sense at all. 🙂

You know how the spinach taste a bit bland, so to make these Spinach Pumpkin Cups more appetizing I added  a piece pf cheese between the layers. Oh, and pumpkin seeds to for a crunchiness. 🙂 These are delicious to have for breakfast, lunch and dinner, on their own or as a side. Or why not have them with a bit of butter. That might be a bit naughty but will definitely be super tasty. It’s the perfect Meatless Monday recipe. It seems, I’m posting meat free recipes on any day but not Monday. 🙂 Really have to change that.

Here’s what you need for these pretty Spinach Pumpkin Cups.

Ingredients:

  • 150g spinach, cooked and pureed
  • 100g pumpkin, cooked and mashed
  • 200g flour
  • 2tsp baking powder
  • 2eggs
  • 1 cup yogurt
  • 50g butter
  • 1tsp salt
  • 100g pumpkin seeds
  • 100g mild Cheddar cheese

Spinach Pumpkin Cups

Preparation:

  1. Preheat the oven to 200°C.
  2. In a bowl, combine the spinach, half of the butter, 1 egg, half of the yogurt and 1 tsp baking powder. Mix well and add half of the pumpkin seeds.
  3. In a second bowl, combine the pumpkin and the rest of the ingredients apart from the cheese. Mix well.
  4. Grease a muffin tray and pour from the spinach mixture halfway. Add a chunk of the cheese and finish with the pumpkin mixture.
  5. Repeat with the rest of the mixture.
  6. Place in the oven and cook for about 30 minutes or until ready.

Enjoy!

Spinach Pumpkin Cups

Tip: These cups are delicious snack and perfect to have them on the go. They’re light and filling and look really pretty, don’t you think? 😉

Spinach Pumpkin Cups

Broccoli & Chia Seeds Muffins

Happy Wednesday guys! Do you like broccoli? I know some of you might find these veggies not so tasty, like my kids do, but believe me this recipe will prove you wrong.

I’ve always preferred making savoury than sweet muffins, and I love trying adding veggies. My Spinach & Feta Cheese Cornmeal Muffins with Mustard Seeds are one of my favourite but it was about time to try a new recipe.

So I made these  savoury muffins last week and they were complete success. Topped with some feta cheese, these yummy cups are very appetizing and simply delicious. How could you not add cheese, right?

The recipe requires only a few  basic ingredients which I’m sure you can find in your kitchen cupboard. Well, apart from the broccoli, obviously. 🙂

What’s more I used what was left of my chia seeds pack and it really worked well. Not to mention how good are chia seeds to you, apparently they’ve got numerous benefits. May be I should start incorporating them in my recipes more often then? 🙂 The truth is, I’ve only tried a few recipes with chia seeds, I mean actually cooking with them. Otherwise I use them daily to top my salads, porridge, soups, lots of stuff really. I just like to add different seeds and nuts to my meals.

broccoli-muffins5

How to make your kids to eat these green veggies? The trick is to hide the broccoli in the muffin! Just joking! 🙂 But, actually this is what I did – I put a piece of broccoli inside the muffin and just baked them in the oven. It couldn’t be simpler than this. Seriously, though, if you’ve got a tip how to make your kids to eat green veggies, let me know. I could definitely use some!

If you’re not a feta cheese person, you could use simple cheddar or even Parmesan. Mozzarella works too, so really, just use the cheese you love and you think would like with the muffins.

Here’s what you need for these pretty no fuss broccoli muffins.

Ingredients:

  • 250g plain flour
  • 3eggs
  • about 12 small broccoli pieces (I made 12 muffins)
  • 1 cup yogurt
  • 100g butter, melted
  • 200g feta cheese, crumbled
  • 2tbsp chia seeds
  • 1tsp baking powder
  • 1tsp salt

broccoli-muffins3

Preparation:

  1. Preheat the oven to 200°C.
  2. In a bowl, combine the flour, salt, chia seeds and baking powder. Gradually add the eggs, yogurt and butter. Mix well.
  3. Grease a muffin tray and pour halfway in from the mixture. Add the broccoli and cover with the mixture. Crumble some feta cheese on top.
  4. Bake in the oven for about 30 minutes or until ready.

Enjoy!

Tip: Why not try adding some cheddar and Parmesan cheese for a cheesier version of these muffins? I like the sound of three cheese and chia seeds broccoli muffins! 🙂

Meatless Monday:Spinach Cups with Cream Cheese

Happy Meatless Monday all!

As most children, my little one refuses eating anything green so I had to be more creative and try various options! (I don’t know where that came from, she used to be such a good eater! )And it turned out she actually loved these Spinach cups, without the cream cheese filling. Now she refuses to eat anything white, so I had to scoop out the cheese! Why are children so picky:) Obviously, I’m gonna need to find a way to make her eat some feta and yogurt. Isn’t it challenging being a mum:)

Anyways, these Spinach cups are absolutely one of my favourite cups or muffins, if you wish, and I love the cream cheese filling! They’re perfect for breakfast, as a side dish or just to have them on the go! I actually had them after I had lunch and didn’t stop till i finished the last bit! Kind of like savoury dessert!:)

Simple to make, and tasty to eat, here’s what you need for these delicious Spinach cups.

Ingredients:

200g/7oz flour

2tbsp sunflower oil

2 eggs

1 cup sour cream or yogurt

150g/5oz mushrooms, sliced

150g/5oz spinach, pureed

1tsp salt

1tsp baking powder

100g/3.5oz cream cheese

Preparation:

  1. Preheat the oven to 200°C/392°F.
  2. In a bowl, combine the flour, salt, baking powder.
  3. In another bowl, mix the egg, yogurt, oil and add the pureed spinach.
  4. Grease a muffin tray and start arranging a few sliced mushrooms on the bottom and side. Pour the spinach mixture halfway up and then add a tsp of the cream cheese. Add the spinach mixture so the mould is full. Repeat with the rest. You can add a few mushroom slices on the top too.
  5. Bake in the oven for about 30 minutes or until ready.

Enjoy!

Tip: For another lovely spinach cup/muffin recipe check here and for a non vegetarian version here!