This cheesy whole wheat pepperoni pizza puff recipe makes for a tasty snack, and are prefect in a packed lunch!
Hallelujah. We made it through the week!
I have survived a chicken pox scare. Flu recovery. A seriously crazy encounter with a seriously crazy (road raging) parking lot person. 3 blog posts (2 recipes), and a very productive week at my day job.
I am tired, ready to put my feet up, and enjoy a nice pizza puff. Followed by handfuls of chocolate eggs, and maybe a glass of wine! That’s how we roll around here 😉
But first I will tell you about this glorious pizza puff recipe!
They started out as these Pizza Puffs from Rachel Ray. Then they were whole-wheated (half whole wheated anyway). Increased to full-size muffins. Herbed up with some basil and oregano. And pizza sauced.
I am making up a whole new vocabulary to express the deliciousness that is a pizza puff.
Basically, I wanted a (somewhat) healthy savory muffin that is perfect for lunches. And I found it.
They are so easy to grab on the way out the door, which is just what I need, because do I make my lunch the night before? Nah. Too busy watching (aka: hiding behind my laptop) the Walking Dead. And editing photos of pizza puffs.
You can feel somewhat good about yourself because they are half whole wheat and sugar free. Yet packed with flavor (aka: cheese and pepperoni!) Life is about balance, right?
So, happy Friday! May your week-end be full of sunny weather and this pizza puff recipe!
Whole Wheat Pepperoni Pizza Puff Recipe
- 3/4 cup all purpose flour 94g
- 3/4 cup whole wheat flour 94g
- 1 1/2 teaspoons baking powder
- 1 teaspoon basil leaves
- 1 teaspoon dried oregano
- 1 1/2 cups whole milk
- 2 large eggs
- 2 cups cheddar cheese shredded
- 1 cup pepperoni chopped into small pieces plus a few extra pieces for muffin tops
- 12 teaspoons of pizza sauce
- Pre-heat oven to 375°F. Spray a 12-count muffin tray *generously* with oil and rub with a paper towel. Set aside.
- In a large bowl, combine the dry ingredients: flours, baking powder and herbs.
- Mix in the milk, then the eggs, until just combined.
- Fold in 1½ cups of cheese (reserving ½ a cup for tops) and the pepperoni.
- Spoon mixture into the prepared muffin tins.
- Place a teaspoon of pizza sauce on the tops of the muffins, gently swirl in with a knife.
- Sprinkle tops with reserved cheese, and press a few extra pieces of pepperoni in, if desired.
- Bake for 18-22 minutes, until a toothpick tester comes out clean. Mine were perfect at 21 minutes.
- Allow to cool 10-20 minutes in the muffin tray before running a knife around edges of pan and popping the muffins out.
Adapted from Rachel Ray