Portable Pizza Muffins

Portable Pizza Muffins
Staff Writer

Jerry Errico

Pizza Muffins

These are great for the lunch box, especially for kids who are tired and bored with sandwiches. They get three top-notch veggies, three whole grains, calcium, and protein all in a portable package of a muffin. Kids love anything called "pizza." They are also a great after-school snack. 


Preheat the oven to 350 degrees and grease a 12-muffin pan or line with paper muffin cups.

In a large bowl, whisk together the flours, baking powder, baking soda, salt, and oregano. In another large bowl, whisk together the eggs, brown sugar, canola or vegetable oil, ¼ cup of the tomato paste, Orange Purée, and grated Parmesan cheese until well combined. Fold the wet ingredients into the dry and mix until the flour is just moistened. Don’t overmix.

Divide the batter evenly among the 8 muffin cups. Top each muffin with a teaspoon of tomato paste and about one tablespoon of grated mozzarella.

Bake 25-30 minutes, until a toothpick inserted in the center comes out clean. Turn the muffins out of the tins to cool or serve warm.


Missy Chase Lapine is the author of The Sneaky Chef series of cookbooks. Connect with her at TheSneakyChef.com or Facebook or Twitter.


Calories per serving:

202 calories

Dietary restrictions:

Vegetarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 10g 16%
  • Carbs 20g 7%
  • Saturated 3g 15%
  • Fiber 1g 5%
  • Trans 0g
  • Sugars 6g
  • Monounsaturated 5g
  • Polyunsaturated 2g
  • Protein 8g 16%
  • Cholesterol 58mg 19%
  • Sodium 590mg 25%
  • Calcium 231mg 23%
  • Magnesium 17mg 4%
  • Potassium 212mg 6%
  • Iron 1mg 7%
  • Zinc 1mg 5%
  • Phosphorus 247mg 35%
  • Vitamin A 60µg 7%
  • Vitamin C 9mg 15%
  • Thiamin (B1) 0mg 7%
  • Riboflavin (B2) 0mg 10%
  • Niacin (B3) 1mg 5%
  • Vitamin B6 0mg 4%
  • Folic Acid (B9) 28µg 7%
  • Vitamin B12 0µg 4%
  • Vitamin D 0µg 0%
  • Vitamin E 2mg 9%
  • Vitamin K 6µg 8%
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