Hawaiian pizza muffins

By Laura keogh
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Total Time


  • 2 cups (500 milliliters) spelt flour
  • 2 tablespoons (30 milliliters) sugar
  • 2 teaspoons (10 milliliters) baking powder
  • 1/2 teaspoon (2 milliliters) dried oregano
  • 1/2 teaspoon (2 milliliters) garlic powder
  • 1/4 teaspoon (1 milliliter) salt
  • 2 eggs
  • 3/4 cup (175 milliliters) milk
  • 1/2 cup (125 milliliters) vegetable oil 3/4 cup
  • 175 milliliters) diced ham
  • 3/4 cup (175 milliliters) grated mozzarella cheese, plus more for topping
  • 1/4 cup (60 milliliters) diced pineapple
  • 1 tablespoon (15 milliliters) chopped fresh basil 1/4 cup (60 milliliters)
  • ¼ cup pizza sauce


  1. Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, oregano, garlic powder and salt. In a large bowl, whisk the eggs, then whisk in the milk and oil until smooth. Add the flour mixture and stir just until well combined. Stir in the ham, cheese, pineapple and basil.
  3. Spoon the batter evenly into the muffin liners.
  4. Spoon one teaspoon (five milliliters) pizza sauce over each muffin, and then sprinkle with additional mozzarella. Bake for 20 minutes, or until golden brown and a toothpick inserted into a muffin comes out clean. Turn out onto a rack to cool. Store in the refrigerator in an airtight container or bag for up to one week


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