Pizza Muffins

Yet another yummy recipe from my "Fabulous Freezer Meals" book. The freezer is slowly starting to fill up. :o)

Pizza Muffins
Yield: 20 muffins

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano
1 tablespoon sugar
1 cup diced pepperoni (I found a bag of Pepperoni Minis and didn't have to chop them)
2 cups shredded sharp cheddar cheese, divided
4 green onions, chopped
1 egg, beaten
1 1/2 cups buttermilk

Preheat oven to 375 degrees F. Line 2 cupcake pans with paper muffin liners. In a large bowl, mix together flour, baking powder, bakind soda, salt, garlic powder, basil, oregano, and sugar. Mix in green onions, pepperoni and 1 cup cheese.

In a smaller bowl beat the egg, then whisk in buttermilk. Add the buttermilk mixture to the flour mixture and stir to combine thoroughly. Spoon batter into paper-lined muffin cups until half full. Sprinkle remaining 1 cup cheese on top of muffins.

Bake at 375 degrees F for 15 minutes, or until a toothpick inserted into center of the muffin comes out clean.

To make jumbo pizza muffins, use a jumbo muffin tin (sprayed with cooking spray) and increase the cooking time by a few minutes. Watch closely to make sure muffins don't overcook and dry out. Insert a toothpick to check doneness.

Cool muffins, individually wrap in plastic, and freeze in a large zip-top bag. Place one or two muffins in a lunchbox and they will defrost and be ready to eat by lunch time.

Wholesome Oat Muffins

This recipe comes from the South Beach Diet Cookbook. I bought the cookbook years ago and this is the only recipe that I still make. I find the muffins delicious and especially good with a smoothie on the side. :o) I made a batch of them today and froze them for later use.

Wholesome Oat Muffins
3/4 cup + 2 tablespoons oats
1 cup buttermilk
1 1/4 cups white whole wheat flour or whole grain flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
2/3 cup chopped walnuts
1/3 cup canola oil
1 egg, beaten
1/3 cup brown sugar substitute (I am not into substitutes and use regular brown sugar)
1 teaspoon vanilla

Preheat the oven to 425 degrees F. Coat a 12-cup nonstick muffin pan with cooking spray or line with paper baking cups.
In a small bowl, combine 3/4 cup of the oats and the buttermilk. Let soak for 30 minutes.
In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, salt, and walnuts.
In a large bowl, stir together the oil, egg, brown sugar substitute, and vanilla until well blended. Stir in the oat mixture. Stir in the flour mixture until just combined. Do not overmix.
Divide the batter evenly among the prepared muffin cups, filling them about two-thirds full (I don't use muffin cups, just put them directly in the pan). Sprinkle the remaining 2 tablespoons oats over the muffins. Bake for 11 to 15 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Cool on a rack for 5 minutes. Remove to the rack to cool completely.

Makes 12 muffins at 180 calories each!