- STEP 1
Preheat the oven to 220C/Fan200C/Gas 6.
- STEP 2
Mix all Dry Ingredients togeather in a big bowl:
- STEP 3
Flour, Baking Powder & Salt.
- STEP 4
Mix all Wet Ingredients togeather in bowl/jug (I prefer using a jug, as easier for pouring later on): Veg Oil, Milk & Eggs
- STEP 5
In a separate bowl mix all Pizza ingredients: Pizza Topping, Grated Cheese, Dried Oregano, Black Pepper & Fresh Basil.
- STEP 6
Then roughly mix the Wet & Pizza Ingredients in with the Dry Ingredients. Do not over mix the Ingredients. Muffin mix is suppose to be lumpy & goopy & it should fall off the spoon in globs.
- STEP 7
Once mixed spoon into muffin cases, fill fairly high up the cases but do make sure you have enough Muffin Mix for 12. Bake for 20mins on top shelf.
- STEP 8
Remove from oven after 20mins & start placing the toppings on. Spread some Pizza topping on the muffin, then place a slice of tomato on top & finish with a small cube of cheese. Repeat for all 12 muffins & return to the oven for 5 mins/until cheese has melted.
- STEP 9
Once cooked, leave in tray for 5mins to cool then transfer to a cooling rack for 10/15mins. I prefer to serve mine while still warm but can be served at room temp.