Pizza Muffins

Pizza Muffins

Health Rating
Prep Cook Ready in Servings
10 min 20 min 30 min 12


1 1/2 tsp Baking powder
1/2 tsp Baking soda
1 1/2 cup Buttermilk, low fat
1/2 cup shredded Cheddar cheese, reduced fat (18%)
1 cup Cornmeal (yellow)
2 medium egg Egg
1 tsp Oregano, dried
2 tbsp Tomato paste, canned (divided)
1 cup Wheat flour, whole wheat


Preheat oven to 400º F (200º C). Spray a muffin tin very lightly with cooking spray. Do not use muffin papers; they will stick.

In a large bowl, mix together cornmeal, flour, oregano, baking powder and baking soda.

In a second bowl, combine the eggs, buttermilk, 1 tbsp (15 mL) tomato paste, and 1/3 cup (75 mL) cheese. Add it to the dry ingredients, and mixed until just combined.

Divide the mixture evenly in a 12 cup muffin tin. Top each muffin with a smear of tomato paste and a little cheese.

Bake for 20 minutes. Store in an air-tight container for one day or wrap individually and freeze.

Nutrition Facts

Per Portion

Calories 121  
Calories from fat 24.5  
Calories from saturated fat 9.9  
Total Fat 2.7  g
Saturated Fat 1.1  g
Trans Fat 0.0  g
Polyunsaturated Fat 0.5  g
Monounsaturated Fat 0.8  g
Cholesterol 32  mg
Sodium 160  mg
Potassium 218  mg
Total Carbohydrate 18.1  g
Dietary Fiber 1.9  g
Sugars 2.1  g
Protein 5.9  g

Dietary servings

Per Portion

Grain 1.1
Milk Alternative 0.2

Energy sources

Pygal 60% 463.463663812 222.090207143 20% 296.238735121 221.155554016 20% 329.263266287 123.404983748 60% 20% 20% Carbohydrates Fat Protein
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