Walking past cafes with lovely jumbo muffins, it takes me back to winter in high school. I used to love getting a jumbo choc chip muffin that's been over heated in the microwave with choc chips melting between your scorching fingers as you juggle muffin between your hands and mouth.
This week I dropped into a kitchen outlet store and picked up my first jumbo muffin tin. Being super excited, I couldn't wait to use it. I had a bunch of leftover pizza ingredients in the fridge so I decided to make these jumbo pizza muffins. The recipe was inspired by Leonie's instagram post and based on Donna Hay's recipe with some ingredient changes - (seriously guys - pineapple belongs in a pina colada! Yes! I'm one of those people).
The other dilemma I encountered was how do I line these muffin hole! Online - everyone seems to just use baking paper cut into squares and folded. Here is a good video on how to do it yourself. I literally cut a big square and shoved the paper into the hole and used a little ramekin to hold it down as I didn't have a tumbler that fit as per the video.
Of course, you can make this recipe vegetarian by omitting the meat. You can make this carnivorous by adding more meat (bacon, chicken, mince beef...). It's really how you like your pizza, but the basis is pretty simple - mix dry ingredients together, mix wet ingredients together then combine, fill muffin cases and bake.
A couple of learnings. 1) best put the mushrooms on top of the muffin before baking as they get soggy (unless you like it like that). 2) Cut up most of the ingredients small but not too small.
Makes approximately a dozen jumbo muffins or more smaller ones.
3 cups self-raising flour
1 tspn baking powder
2/3 cup oil (I just used olive oil and a little less)
2 Tblspn tomato paste (or pizza sauce)
1 cup milk
1 1/2 cups grated cheese (I used a pizza mix, however, Cheddar and mozzarella are best)
1 tblspn dried oregano
1 clove garlic, minced
Filling (use what ever you like from this list - this is just what I used)
fresh basil, chopped
sun dried tomatoes, roughly chopped
80g chopped spinach (I defrosted some frozen ones)
red onion, diced
Other filling suggestions
ham or bacon, diced
anchovies (you crazy kid)
prosciutto, small pieces
bocconcini, small pieces
1. Preheat oven to 180C (moderate). Line muffin tin with cases or baking paper.
2. In a large bowl, combine flour, baking powder, oregano, 1 cup of cheese, garlic and your filling (perhaps leave out the mushrooms if you intend to have it). Mix to combine. Set aside.
3. In a medium bowl, add eggs, tomato paste, oil and milk. Whisk to combine.
4. Pour egg mixture into flour mixture. Stir to combine. Fill prepared muffin tin. Add mushrooms on top and distribute remain grated cheese on top of each unbaked muffin.
5. Place muffins in preheated oven and bake for 20 to 30 minutes (less if using smaller muffin tins) or until cooked and golden brown. When pricked with a toothpick or skewer it should come out clean.
6. Remove from oven. Allow to stand for 5 to 10 minutes and remove from tin onto a wire rack to cool further. Serve warm - perhaps top with some aioli or pesto for that little bit extra.