Pizza Muffins with Fresh Milled Flour
Fresh Milled Flour Pizza Muffins are a cross between a pizza muffin and pizza puff! Soft, cheesy, filled with pepperoni, and perfect for dipping.
Equipment
Ingredients
- 63 g freshly milled hard white wheat flour (1/2 cup)
- 63 g freshly milled soft white wheat flour (1/2 cup)
- 11 g baking powder (1 Tbls)
- 1 g Italian seasoning (1 tsp)
- 3 g salt (1 tsp)
- 3 g garlic powder (1/2 tsp)
- 2 g onion powder (1/2 tsp)
- 1 cup whole milk
- 1/3 cup sour cream
- 1/3 cup avocado oil
- 2 large eggs
- 2 cups shredded mozzarella cheese divided
- 50 g grated Parmesan cheese (1/2 cup)
- 1 cup finely chopped pepperoni divided
- Pizza sauce, optional for serving
Instructions
- Preheat oven to 375°F. Grease a 12-cup muffin pan or use silicone liners.
- Whisk together the hard white and soft white flour, baking powder, salt, garlic powder, onion powder, and Italian seasoning. 63 g freshly milled soft white wheat flour (1/2 cup),63 g freshly milled hard white wheat flour (1/2 cup),11 g baking powder (1 Tbls),1 g Italian seasoning (1 tsp),3 g salt (1 tsp),3 g garlic powder (1/2 tsp),2 g onion powder (1/2 tsp).
- In a separate bowl, whisk together the milk, sour cream, avocado oil, and eggs until smooth.1 cup whole milk,1/3 cup sour cream,1/3 cup avocado oil,2 large eggs.
- Pour the dry ingredients into the wet ingredients and stir just until combined. Stir in all the Parmesan and most of the mozzarella and pepperoni, reserving some for the tops.2 cups shredded mozzarella cheese divided,50 g grated Parmesan cheese (1/2 cup),1 cup finely chopped pepperoni divided.
- Allow the batter to rest for 10 minutes so the freshly milled flour can absorb the liquid.
- Divide the batter evenly among the muffin cups. Sprinkle the reserved mozzarella and pepperoni over the tops.
- Bake for 18-22 minutes, until the tops are brown and the center is fully baked.
- Cool in the pan for 5 minutes before removing. Serve warm with pizza sauce for dipping. Pizza sauce, optional
Notes
Muffin liners: I used paper liners for the photos because I liked how they looked (photographer eye), but these muffins are very soft and can stick to the paper. For easier removal, I recommend silicone liners or greasing the muffin pan well and baking them without liners.
Nutrition
Serving: 1muffinCalories: 246.3kcalCarbohydrates: 9.9gProtein: 10.4gFat: 18.6gSaturated Fat: 6.8gPolyunsaturated Fat: 1.7gMonounsaturated Fat: 8.5gTrans Fat: 0.2gCholesterol: 64.7mgSodium: 563.4mgPotassium: 113.3mgFiber: 1.1gSugar: 1.4gVitamin A: 282.8IUVitamin C: 0.1mgCalcium: 237.6mgIron: 0.8mg
Tried this recipe?Let us know how it was!
