Pizza Muffins

These savory, low-protein Italian-style muffins deliver the classic, comforting aromas of a freshly baked pizza. A hit for the whole family to enjoy.

Recipe created by @ediespkudiary_
 

Pre-heat your fan-forced oven to 180°C (or 200°C for a conventional oven) and lightly grease a 12-hole muffin tray with a touch of oil, or line it with 12 paper muffin cases.

Place 16g of Vege Chips into a zip-lock bag and gently crush them with your hands until they form a coarse, crunchy rubble. Set aside.

Weigh 500g of Fate All-Purpose Mix into a large mixing bowl. Stir in 1 tsp of garlic granules and 1 tsp of dried basil until evenly distributed through the mix.

In a separate jug, measure out 450ml of warm water. Whisk in 2 TBSP of vegetable oil and 60g of the tomato puree until the puree is fully dissolved into the liquid.

Pour the red liquid mixture directly into the bowl with your dry Fate mix. Stir quickly and vigorously with a wooden spoon or spatula until a smooth batter forms. Do not over-mix; stop as soon as no dry pockets of flour remain.

Divide the batter evenly among the 12 muffin holes (about 2 generous tablespoons per hole).

Take the remaining 60g of tomato puree and gently smear a small teaspoon (~5g) over the top of each muffin. Press 2 olive slices firmly into the top of each muffin (24 slices total across the tray). Sprinkle the crushed Vege Chips evenly over the top of all 12 muffins, pressing down very lightly so they stick to the wet batter.

Place the tray into the middle rack of your pre-heated oven. Bake for 20 to 25 minutes until the muffins are firm to the touch and the crushed chip topping is a light golden brown. Remove from the oven and let them sit in the tray for 5 minutes and then transfer to a wire rack and enjoy.