Pizza Muffins


Pizza Muffins
Recipe Type: Dry Mixes
Cuisine: Fauxbaker
Author: Sarah
Prep time:
Total time:
Serves: 4
Description Steamed muffins full of cheese and seasonings.
  • 3⁄4 c baking mix
  • 1⁄4 c freeze-dried mozzarella cheese
  • 1 T tomato powder
  • 1 t italian seasoning
  • 6 T water
  1. Pack all the dry ingredients into a quart freezer bag.
  2. Add the 6 Tablespoons of water to the bag, seal and knead till well mixed. Be sure to get the corners as well. Divide the dough between the 4 muffin liners (see notes) and drop it in with a spoon or clean fingers.
  3. Fill your pan with about a cup of water. Add in the silicone liners, check the water – it should be over the feet and cover with the pot’s lid. Bring to a boil, lower the heat on your stove to a gentle simmering (on canister stoves this will be nearly the lowest setting). Time will be about 10 minutes to steam them. Resist checking for at least the first 7 minutes and if you crack the lid off, be sure to vent it so no steam runs down on the muffins.
  4. Take out and if desired carefully pop the edge of the liner back to pop the muffin out.
You will need a 2 Liter pan with a lid and 4 silicone muffin liners such as Wilton Silly Feet or 4 foil liners. If you don’t have the ones with feet you will need a riser to hold them up. See the Fauxbaker section for the how-to’s.[br]Find the freeze dried cheese and tomato powder at[br]For the baking mix, you can use a homemade versions on Trailcooking or you can use commercial mixes such as Bisquick©.