I created these savoury muffins as a practical and tasty snack that brings the comforting flavours of pizza in a portable format—perfect for lunches, picnics, or kids’ lunchboxes. Easy to make and nutritious, they’re also a great way to sneak more vegetables into your child’s diet. Approved by our family nutritionists, this recipe can easily be adapted with whatever vegetables you have on hand.
Preparation
15
min
Cooking
25
min
Portion
8
Ingredients
- 2 large eggs
- 125 ml (½ cup) milk (or soy beverage)
- 80 ml (⅓ cup) 2% cottage cheese
- ½ green bell pepper, cubed
- 4-5 mushrooms, diced (1 cup)
- 60 ml (¼ cup) black (Kalamata) olives
- 250 ml (1 cup) light mozzarella cheese, shredded
- 3-4 slices turkey bacon (or salami), chopped
- 250 ml (1 cup) gluten-free flour (or all-purpose flour)
- 5 ml (1 tsp) baking powder
- 5 ml (1 tsp) Italian seasoning
- Pepper and salt, to taste
To serve (optional)
- Marinara sauce
Preparation
- Preheat oven to 350°F (180°C). In a large bowl, whisk the eggs with the milk and cottage cheese.
- Add the bell pepper, mushrooms, olives, grated cheese, and meat. Mix.
- Stir in the flour, baking powder, and Italian seasoning. Season to taste.
- Divide the mixture into a muffin pan lined with paper or silicone baking cups.
- Bake in the center of the oven for 25 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for a few minutes before removing from the pan. Serve with marinara sauce, if desired.
Notes
Store in an airtight container in the refrigerator for 4 days or in the freezer for 3 months.
