Makes 12 muffins Prep time 15 mins Total time 35 mins.
Macros: 224cal, Fat 14g, Carbs 19g, Protein 8g, Fibre 2g
2 cups of spelt flour (or flour of choice)
2 Tbsp sugar
2 tsp baking powder
½ tsp dried oregano
½ tsp garlic powder
¼ tsp salt
¾ cup milk
½ cup vegetable oil
¾ cup diced ham
¾ grated mozzarella cheese, plus more for topping
¼ cup diced pineapple
1 Tbsp chopped fresh basil
¼ cup pizza sauce
Preheat the oven to 350०F. Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, sugar, baking powder, oregano, garlic powder and salt. In a large bowl, whisk the eggs, then whisk in the milk and oil until smooth. Add the flour mixture and stir until well combined. Stir in the ham, cheese, pineapple and basil.
Spoon the batter evenly into muffin liners. Spoon 1 tsp pizza sauce over each muffin, and then sprinkle with additional mozzarella. Bake for 20 minutes, or until golden brown and a toothpick inserted into a muffin comes out clean. Turn out onto a rack to cool. Store in the refrigerator in an airtight container or bag for up to one week.