April 14, 2012

Special treat cupcakes

No. You are not at the wrong blog.
Yes. It's been awhile since I posted a recipe:)

After trial and error I've perfected this one though so I thought I'd share it. These are super simple to make and you only need one bowl, a whisk, and a cupcake pan! These satisfy any craving for pizza at our house, and because we live in the middle of nowhere and there is no such thing as delivery, these come out about twice a month. *smile*


Preheat oven: 375
Grease cupcake pan (DON'T use liners.The pan helps to create the brown crust on the outside)


3/4 cup flour
3/4 teaspoon baking powder
3/4 teaspoon of pizza seasoning 
(have linked my favorite, but you can mix your own too)
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/2 teaspoon salt
3/4 cup milk (I use soy or almond)
1 egg, beaten (I use ground flaxseed and water)
1 cup shredded mozzarella cheese
1/4 cup shredded parmesan
A sprinkling of cheese for the tops, optional

1. Whisk first 6 ingredients in bowl until combined. 
2. Add cheeses and toss well to coat in flour mixture.
3. Stir in milk and egg until well combined.
4. Scoop into 9 muffin tins, using about 1/4 cup in each.
5. Sprinkle with a topping of cheese if desired and fresh ground pepper.
6. Bake 25 minutes.

Remove from oven and let cool 5 minutes in pan before removing. 
These taste best if left to sit for 10 more minutes on a rack or plate. It gives the cheese time to cool/set a bit and not be so scalding hot when you bite into them!

Dip into your preferred marinara or pizza sauce.

Note: To make these vegan, use flaxseed egg, non-dairy milk, and vegan cheeses. I've made them several times that way and no one was the wiser! 
Here's my flaxseed egg recipe..(works in most every baked good)
In small sauce pan, combine 4 Tablespoons of ground flaxseed, and 12 Tablespoons of water. Whisk constantly until heated through and viscus (about 4 minutes), then blend well with a handheld immersion blender, or put into your regular blender until whipped and souffle-like. Store in a covered container in the fridge. Use 1/4 cup for each egg.

Thanks for stopping by!
If you make these let me know what you think!


Deb said...

They sound delicious! TFS!

Sue Ann said...

These sound AMAZING ........ and I cannot wait to try them and they could be fun in a lunchbox too!! YOU are the BEST!!!

Amy said...

Thanks for sharing this delicious sounding recipe! We LOVE anything pizza at our house!

Jennifer said...

Mmmm! Those look delicious, Dana!

Thank you so much for sharing the recipe,

partridgelu at yahoo dot com

Queen Mary said...

Dana, thanks for the great recipe! This sounds perfect for my annual stamping retreat -- 5 of us go away for the weekend and stamp our little hearts out! Eating is definitely not on the radar so it's good to have something new, easy, and portable! You rock!

Michelle said...

I like food more than I like cards. Sad, I know. Um - these look DIVINE. And easy too. So great for family game night. Thanks for sharing - and with a picture even better!

Laurie said...

MUST try these! Thanks for sharing!

Marlena M. said...

These look AMAZING. YUM.

judy said...

Thanks for the recipe, Dana! I made them this evening and my family really enjoyed them. I served them with grilled tomatoes on top.