Mini Pizza Muffins
Ingredients
- 210g of cooked sweet potato (275g pre peeled/raw weight - we steamed ours for 12 minutes until soft)
- 2/3cup/ 160ml of soy milk (or other)
- 2 tsp of Italian herbs
- 1/2 tsp of onion powder
- 1/2 tsp of garlic powder
- 2 Tbsp of tomato paste
- 1/2 cup of finely diced cooked vegetables (we used a mix of leftover mushrooms and pepper - save a little extra to sprinkle on top)
- 1 cup/ 140g of self-raising flour (substitute with plain flour and 1.5tsp of baking powder)
Topping:
- 3 Tbsp of vegan cheese
Instructions
- Preheat the oven to 200c/390f.
- Mash the sweet potato in a large bowl, then add all of the remaining ingredients (except the flour). Add the flour and lightly stir to combine to remove any lumps.
- Pour the mix into the muffin tin, top with any leftover cooked veggies and the cheese.
- Place in the oven & bake for 22-24 minutes until cooked*.
- Remove from the oven & allow to cool for 5 minutes before gently removing from the tin using a spoon & leave to cool on a cooling rack.
Notes
Store on the bench in an airtight container for 2 days, in the fridge for up to 5 days, or freeze for up to 2 months.
Our oven is fan forced, adjust accordingly if needed.
Make sure your cooked veggies are not wet/too much oil etc as this can over-wet the batter.
These will firm up as they cool down. Do not remove them from the oven until they are cooked, when a skewer comes out clean or when they have just stopped making the bubbling/crackling noise.
We use a nonstick pan, grease with OLIVE oil or use liners if needed.