Guest Blogger: Lisa, Brittany and Riley Make Pizza Muffins
One of the best things about Scarlett’s expanding social circle, now that she is at an age where she has “friends,” is the friends she brings into my life. Take Lisa. She is calm, always a great listener and is completely amused by my sarcastic humor (not everyone is). We can chat for hours about nothing and everything, and, on my most frazzled days, she’s always there to remind me that sweating the small stuff just ruins your blow out. Scarlett love her girls: Brittany, 5, and Riley, 2. She adores that big girl Brittany considers her important enough to hang out with and loves to care for the always sweet Riley. As friendships go, Scarlett and I hit the jackpot.
A nice common denominator between Lisa and I is the fact we both love creative projects. Lisa is a small business owner who crafts beautiful, handmade stationary (check out her work at pinkycreations.etsy.com) and, well, you know the stuff I do, so it was easy to twist her arm into making a special lunch. I thought her pizza muffins (a recipe she found in Canadian Living) were a great alternative to the traditional sandwich. “The muffins themselves are so healthy and hearty. If you pair them with some fruit and veggies, they’re an easy noon-time meal,”says Lisa. If you ask me, that kind of help only comes from a good friend.
- 2 cups whole wheat flour
- 1/4 cup granulated sugar
- 1 tablespoons baking powder
- 1 teaspoons each salt
- 1 teaspoon dried basil
- 1/2 teaspoon baking soda
- 1 cup tiny cubes of old orange cheddar
- 1 cup plain yogurt
- 2 eggs
- 1/4 cup butter, melted
- 1/2 cup finely chopped red or green sweet pepper (optional)
- 1/4 cup pizza sauce
- 1/2 cup shredded mozzarella
Preheat oven to 400ºF and place paper liners in muffin tins.
In a large bowl, whisk together flour, sugar, baking powder, salt, basil and baking soda until combined.
Stir in cheddar cubes.
In a medium bowl, whisk yogurt, eggs and butter until smooth.
Stir in flour mix until well combined; add in sweet pepper (batter will be very thick).
Spoon batter into muffin cups, dividing evenly.
Spoon 1 tsp pizza sauce over top of each muffin; and then sprinkle with shredded mozzarella.
Bake about 20 minutes, until golden and a toothpick inserted in centre of a muffin comes out clean. Let muffins cool in pan for 5 minutes before removing, then cool on a wire rack.
This was, according to Lisa, the girls favorite part: mixing. Can you blame them? Getting messy is so much fun.
A fan of SPC, Lisa reads religously. She’s also the first to remind me that real moms need meals they can whip up in a pinch. So it was no wonder these muffins made the cut with her: “I love that this recipe uses items you would have in your pantry. It’s easy for the kids to get involved and has no bake time. Even a “no-baker” can pull this off.”
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