Portable Pizza Muffins

Jerry Errico


  • 1/2 Cup  all-purpose flour
  • 1/2 Cup  whole-grain flour
  • 2 Teaspoons  baking powder
  • 1/2 Teaspoon  baking soda
  • 1/2 Teaspoon  salt
  • 1/2 Teaspoon  dried oregano
  • large eggs
  • 2 Tablespoons  brown sugar, packed
  • 3 Tablespoons  canola or vegetable oil
  • 1/4 Cup  plus three tablespoons tomato paste
  • 1/2 Cup  Sneaky Chef Orange Purée*, or baby food carrot purée
  • 1/2 Cup  grated Parmesan cheese
  • 1/2 Cup  shredded mozzarella cheese

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.

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