Colorful Pizza Muffins with Mozzarella

Small pizza muffins with tomato sauce, mozzarella and colorful vegetables. They are easy to prepare ahead, fit well in a lunch box and make children very happy as finger food.

By yumbelo-Küche · 4 servings · 40 minutes

Ingredients

• 250 g Wheat flour
• 2 TL Baking powder
• 1 Prise Salt
• 1 TL Oregano, dried
• 150 g Plain yogurt
• 100 ml Milk
• 2 Stück Eggs
• 4 EL Vegetable oil
• 1 Stück Red bell pepper
• 1 Stück Yellow bell pepper
• 1 Stück Zucchini
• 150 g Corn, drained
• 125 g Mozzarella
• 200 g Passata

Method

1. Preheat the oven to 200 °C top and bottom heat. Grease a 12-cup muffin tin with oil.
2. Wash the bell peppers and zucchini and cut them into small cubes. Drain the corn and cube the mozzarella.
3. Mix the flour, baking powder, salt and oregano in a large bowl.
4. Whisk the yogurt, milk, eggs and oil together in a second bowl and add to the dry ingredients. Stir briefly until a smooth batter forms.
5. Fold the bell peppers, zucchini, corn and half of the mozzarella into the batter.
6. Divide the batter evenly among the cups of the tin, filling them about two-thirds full.
7. Place one tablespoon of passata on the batter in each cup and sprinkle with the remaining mozzarella.
8. Bake for 20 to 25 minutes, until the muffins are golden brown and a wooden skewer inserted comes out dry.
9. Let the muffins cool in the tin for 5 minutes, then carefully loosen them with a knife and serve warm.