Instant Veg Pizza Muffins [without yeast]

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Today evening my taste buds were craving for some Italian flavors but, I did not want to go a lengthy route spending hours kneading the dough, waiting for the yeast to ferment the same and then bake a pizza, garlic bread or a focaccia to enjoy with my tea.

It was only few days back that I saw the recipe of these instant savory pizza muffins on a cookery show on TV. The recipe somehow got etched in the back of my mind; without wasting any time, I was ready with my baking stuff...and luckily I had everything in my pantry that I would have loved to have in my muffins: bellpeppers, corns, fresh coriander, Italian seasoning and off-course some Mozzarella Cheese. Believe me, it took me just under 30 minutes to have these hot muffins out of the oven....and lo! my family was elated to relish a lovely tea time treat. Waiting for the recipe? scroll down below !!! 

Instant Veg Pizza Muffins


Ingredients

  • All purpose flour - 1 and 1/2 cups
  • Melted butter - 1/3 cup + 1 tbsp
  • Buttermilk - 1/2 cup
  • Baking powder - 3 tsp
  • Salt - as per taste
  • Garlic powder - 1 tsp
  • Black pepper powder - 1 to 2 tsp
  • Red chili flakes - 1 tsp, adjust as per desired heat
  • Mixed Italian herbs - 1 to 2 tsp
  • Mozzarella cheese (shredded) - 1/2 cup
  • Sweet corn kernels - 1/4 cup
  • Bell peppers (red/yellow, finely chopped) - 1/4 cup
  • Onions (finely chopped) - 1/4 cup
  • Fresh chopped coriander - 1 tbsp
  • Tomato ketchup or pizza sauce - 1 tbsp

Note: You can also add carrots, olives or pickles in the muffins.

Instant Veg Pizza Muffins


Method

1. Start the oven to preheat at 180 degrees C for 10 minutes. Line a muffin tray with cupcake liners or simply grease the cavities with some butter.

2. Place the chopped vegetables on an absorbent paper and let them sit to completely dry out.

3. Next, in a bowl sift flour along with baking powder and salt.

4. Add in red chili flakes, black pepper powder, garlic powder and Italian herbs. Mix them nicely using a whisk.

5. Next add the chopped vegetables and shredded cheese; now, pour in buttermilk, melted butter and pizza sauce/tomato ketchup. Mix nicely using a spatula. Mixture should turn out into a sticky dough.

6. Divide the batter in 6 equal portions and place one portion in each of the cavity. Top it with some shredded cheese.

7. Pop the muffin tray in oven on the middle rack and bake for around 20 minutes with only bottom rod ON for first 15 minutes then switch both rods ON for last 5 minutes.


Instant Veg Pizza Muffins


Instant Veg Pizza Muffins


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