The School Year Survival Cookbook: Hawaii Pizza Muffins

The School Year Survival Cookbook: Hawaii Pizza Muffins

With just less than a month before many of us send our kids back to school, we’re feeling a little freer with making noise about our new book, The School Year Survival Cookbook. We just about lost our damn minds when we found out that we’d hit the #2 spot on the Canadian best-seller list for cookbooks. I mean, come on! We’ve been so nervous about releasing this book in the summer when many of us would rather eat our own heads than think of September. But the feedback we’ve been getting is just amazing. We’ve particularly loved seeing all the Instagram posts you’ve been sharing with us. We’re over here if you’re not already following us.

We wanted to share another recipe from the book. Although this lives in the Snack chapter, two or three of these little babies could absolutely be a “main” in a packed lunch. (Of course, skip the ham if your kid doesn’t eat meat.) For a lot of families where kids go directly from the classroom to the pool or dance studio or field, these are also awesome on-the-go snacks. Tag us on Instagram if you give these a whirl!


photo by Maya Visnyei

The School Year Survival Cookbook: Hawaii Pizza Muffins

Yield: 12 muffins

Ingredients

  • 2 cups spelt flour
  • 2 Tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoons oregano
  • 1/2 teaspoons garlic powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 3/4 cup milk
  • 1/2 cup vegetable oil
  • 3/4 cup diced ham
  • 3/4 cup shredded mozzarella, plus a bit more for topping
  • 1/4 cup diced pineapple
  • 1 Tablespoon chopped fresh basil
  • 1/4 cup pizza sauce

Method

Preheat oven to 350 degrees. Line 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, milk and oil together until smooth. Add the flour mixture and stir until just combined. Stir in the ham, mozzarella, pineapple and basil.

Spoon the batter evenly into the muffin liners. Spoon 1 teaspoon of 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 air-tight container or bag for up to one week.

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