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Eggless Pizza Muffins

These easy and quick Eggless and yeast free Pizza Muffins, made with semolina, are perfect to have in breakfast or any other time of the day.

Course Breakfast
Cuisine Baked
Keyword Easter Eggless Eggs, Pizza without yeast
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Author Samira

Ingredients

My Cup measures 250 ml

Dry Ingredients

  • 1 Cup Semolina, Fine
  • 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/4 tsp Sugar
  • 1/2 tsp Each Oregano, Chilli Flakes
  • 1/2 tsp Basil Leaves (Dried or Fresh)
  • 1/2 tsp Parsley leaves (Dried Or Fresh)
  • 1/2 tsp Garlic Powder
  • 1 Cup Veggies (Onion, Bell peppers, Carrot etc)

Wet Ingredients ,

  • 1/2 Cup Curd
  • 1/4 Cup Oil
  • 2 Tbsp Pizza Sauce Or Tomato Ketchup
  • 2 +2 Tbsp PizzaCheese Grated
  • 1/2 Tbsp Vinegar

Instructions

  1. Finely chop whatever veggies you wish to add. I used onions, capsicum and bell peppers.
  2. Take semolina in a bowl and mix in all other dry ingrediuents.
  3. Mix in chopped veggies also. Reserve 1 tbsp or so for putting on the top before baking.
  4. In another bowl take curd, tomato ketchup, oil and cheese. Mix everything and beat for a minute or two.
  5. Add wet mix into the dry mix and using cut and fold method mix gently. The mix will be very thick only. However. if have difficulty in mixing then add a tablespoon milk.
  6. Start preheating oven at 180 degrees C.
  7. Arrange muffin limers in the muffins pan/moulds.
  8. Lastly, add vinegar in the batter, mix lightly.
  9. Put a scoop full of batter in the muffin moulds.
  10. You can bake as it is or put little veggies and cheese on the top.
  11. Bake for 28 to 30 minutes till golden from the top and skewer inserted comes out clean.
  12. Serve or pack in lunch box.