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Pizza Muffins

Pizza Muffins

Tomato juice lends these zesty muffins a tawny color. Serve them with a cup of soup or a salad for a satisfying lunch.

Southern Living APRIL 2006

  • Yield: Makes 1 dozen
  • Cook time:3 Minutes
  • Prep time:15 Minutes
  • Bake:20 Minutes
  • Stand:3 Minutes


  • 1/4 cup finely chopped onion
  • 1 garlic clove, minced
  • 6 tablespoons olive oil, divided
  • 2 cups all-purpose flour
  • 1 cup (4 oz.) shredded mozzarella cheese
  • 1/4 cup diced turkey pepperoni
  • 2 3/4 teaspoons baking powder
  • 1 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 1 cup tomato juice
  • 1 large egg
  • 1/2 cup freshly grated Parmesan cheese


1. Sauté onion and garlic in 2 Tbsp. hot oil in a large skillet over medium-high heat 2 to 3 minutes or until tender. Set aside.

2. Combine flour and next 5 ingredients in a large bowl; make a well in center of mixture.

3. Stir together onion mixture, tomato juice, egg, and remaining 4 Tbsp. oil, blending well; add to flour mixture, stirring just until dry ingredients are moistened. Spoon mixture into lightly greased muffin pans, filling two-thirds full. Sprinkle evenly with grated Parmesan cheese.

4. Bake at 400° for 20 minutes or until lightly browned. Let stand 3 minutes before removing from pans.


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