Veggie-Packed Pizza Muffins

Name: Veggie-Packed Pizza Muffins
Cook time: 22 min
Total time: 22 min
Yield: 12 servings
Ingredients: 1/2 cup Carrots; 1/2 cup Zucchini; 1/2 cup Milk; 1 Egg; 2 tbsp Tomato paste; 1/2 tsp Garlic powder; 2 tsp Italian seasoning; 1/2 tsp Salt; 1 tsp Baking powder; 1/2 tsp Baking soda; 1 1/2 cups Flour; 1 cup Mozzarella cheese; 1/2 cup Cottage cheese

These are a favorite in our house—my one-year-old would eat them every day! They’re quick to make, packed with protein, and perfect as a snack or an easy lunch. Make a batch (or two!) to have on hand for stress-free meals.

Cook

22m

Ingredients

Method

Turn cooking mode on

Step 1

Preheat oven to 350°F (175°C). Grease or line a muffin tin.

Step 2

In a large bowl, combine shredded carrots, zucchini, milk, egg, and tomato paste. Mix until well blended.

1/2 cup Carrots

1/2 cup Zucchini

1/2 cup Milk

1 Egg

2 tbsp Tomato paste

Step 3

Add garlic powder, Italian seasoning, salt, baking powder, and baking soda. Stir to combine.

1/2 tsp Garlic powder

2 tsp Italian seasoning

1/2 tsp Salt

1 tsp Baking powder

1/2 tsp Baking soda

Step 4

Gradually add flour, mixing until just combined.

1 1/2 cups Flour

Step 5

Fold in mozzarella and cottage cheese.

1 cup Mozzarella cheese

1/2 cup Cottage cheese

Step 6

Spoon the batter into the muffin tin, filling each cup about 3/4 full.

Step 7

Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

Allow to cool slightly before serving.

Step 9

Store in an airtight container in the fridge for up to a week.

For

1/2

cup

Carrots, shredded

1/2

cup

Zucchini, shredded

1/2

cup

Milk

Egg

tbsp

Tomato paste

1/2

tsp

Garlic powder

tsp

Italian seasoning

1/2

tsp

Salt

tsp

Baking powder

1/2

tsp

Baking soda

1 1/2

cups

Flour

cup

Mozzarella cheese, shredded

1/2

cup

Cottage cheese

Notes

Store in an airtight container in the fridge for up to a week.

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Veggie-Packed Pizza Muffins

These are a favorite in our house—my one-year-old would eat them every day! They’re quick to make, packed with protein, and perfect as a snack or an easy lunch. Make a batch (or two!) to have on hand for stress-free meals.

Cook

22m

Ingredients

Method

Turn cooking mode on

Step 1

Preheat oven to 350°F (175°C). Grease or line a muffin tin.

Step 2

In a large bowl, combine shredded carrots, zucchini, milk, egg, and tomato paste. Mix until well blended.

1/2 cup Carrots

1/2 cup Zucchini

1/2 cup Milk

1 Egg

2 tbsp Tomato paste

Step 3

Add garlic powder, Italian seasoning, salt, baking powder, and baking soda. Stir to combine.

1/2 tsp Garlic powder

2 tsp Italian seasoning

1/2 tsp Salt

1 tsp Baking powder

1/2 tsp Baking soda

Step 4

Gradually add flour, mixing until just combined.

1 1/2 cups Flour

Step 5

Fold in mozzarella and cottage cheese.

1 cup Mozzarella cheese

1/2 cup Cottage cheese

Step 6

Spoon the batter into the muffin tin, filling each cup about 3/4 full.

Step 7

Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

Allow to cool slightly before serving.

Step 9

Store in an airtight container in the fridge for up to a week.

For

1/2

cup

Carrots, shredded

1/2

cup

Zucchini, shredded

1/2

cup

Milk

Egg

tbsp

Tomato paste

1/2

tsp

Garlic powder

tsp

Italian seasoning

1/2

tsp

Salt

tsp

Baking powder

1/2

tsp

Baking soda

1 1/2

cups

Flour

cup

Mozzarella cheese, shredded

1/2

cup

Cottage cheese