These are a great go to for packing lunches. They freeze well and taste good at room temperature or warmed. My oldest boy gets excited when he sees the makings of these muffins! These are easy to make vegan by swapping out the eggs for 2 tbsp ground flaxseed and 6 tbsp warm water. Mix the flax seed and water in a bowl and let sit for 10 minutes. Substitute the cheese for a cheese alternative such as Daiya's shredded 'cheese.'
1/2cuppizza toppings, dicedpeppers, pineapple, nitrate free ham or pepperoni
1/2cupcheesefor sprinkling on top of muffins
Preheat oven to 400 F. Use a stoneware muffin tin or line a metal tin with paper liners. In a large bowl combine flour, sugar, baking powder, salt & Italian seasoning. Add to it 1 c. cheese and diced toppings – this will prevent clumping. In a medium bowl, combine rice milk, coconut oil & eggs or flaxseed & water mixture. Add the wet ingredients to the dry. Scoop evenly into muffin tin. Top each muffin with a teaspoon of pizza sauce and shredded cheese. Bake for 20 minutes in a stoneware tin and 18 minutes in a metal muffin tin. These muffins are great warm out of the oven and freeze well I pull a few out of the freezer in the morning, pack in a lunch and by the time they are needed, they have thawed.