Pepperoni Pizza Muffins

DRAGON BITES carb-counted recipe

A family-friendly, mostly healthy (sometimes treat-y!) easy recipe for families living well with Type 1 Diabetes.

A Savoury Treat for Dad (and his kids!)

A new school lunch idea, or a Father’s Day breakfast-in-bed surprise … these mozza-cheesy Pepperoni Pizza Muffins are easy to make, so kids of all ages can lend a hand. And who doesn’t love pizza for breakfast?!

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Low-Carb? No
Gluten-free? Yes (but they don't have to be - simply replace GF Flour below with regular All Purpose Wheat Flour)
Dairy-free? No
Nut-free? Yes

Active Time: 15 min
Baking Time: 24-27 mins
Ready in: under 1 hour

Total Yield: 12 Pepperoni + Cheese Pizza Muffins
Carb Content: ~26g carbs / muffin

 

INGREDIENTS:

  • 2 cups (300g) All-Purpose Gluten-Free Flour [250g carbs]

(I use Robin Hood Gluten-Free All-Purpose Flour Blend, which is widely available and produces good results as a one-for-one replacement for regular wheat flour.)

  • ½ teaspoon Salt [0g carbs]
  • ⅛ cup (32g) Sugar [32g carbs]
  • 1 teaspoon Baking Powder [0g carbs]
  • Eggs [2g carbs; 10g fat]
  • ½ cup Melted Butter [0g carbs; 96g fat]
  • 1 cup Milk [12g carbs; 2g fat]
  • 1 cup (~100g) Shredded Mozzarella Cheese [8g carbs; 30g fat]

(I used No Name shredded Mozzarella Cheese)

  • 1 cup (~140g) Mini Pepperoni, chopped [7g carbs; 39g fat]

(I used Freybe Original Pepperoni Smoked Sausage Sticks, GF)

  • 6 tbsp Tomato Sauce [6g carbs]

(I used PC Sweet Basil pasta sauce)

INSTRUCTIONS:

1.

Preheat oven to 350F.

2.

Place liners in a muffin tray and set aside.

3.

In a bowl, whisk the flour, salt, sugar, and baking powder.

4.

Form a well, then add in the eggs, melted butter, and milk. Mix well.

5.

Fold in HALF of the mozzarella cheese (1/2 cup) and HALF of the pepperoni (1/2 cup).

6.

Portion out 1/3 cup of batter into each muffin liner.

7.

Top each muffin with 1/2 tablespoon of tomato sauce, plus a sprinkle of the remaining cheese and pepperoni.

8.

Bake for 24-27 minutes, or until golden on top.

9.

Let pizza muffins cool slightly. Serve warm.

 

Gluten-free baking does not have a long shelf life. Eat within 2 days, or freeze soon after baking.

CARB & FAT CONTENT:

Total carbs: 317g for GF (estimated 250g for regular wheat flour)
Total fat: 177g

Total yield: 12 Pizza Muffins

Nutrition Content for each muffin:
26g carbs each for GF muffins / 21g carbs each (estimated) for regular flour muffins
15g fat each (both GF and regular)

Should I Give Insulin to Cover the Fat???

What is a Carb Factor? How Do I Use It?

Please don’t rely exclusively on my carb counting! Nutritional information is given for general information only, and will vary depending on the amount, type and brand of ingredients you choose - Please verify your carb and fat content when you make your own version of this recipe.