Perfect Meal-on-the-Go: Pizza Muffins

Anyone getting ready to travel for the holidays?  We are going on a twelve-hour road trip to visit family for the Thanksgiving holiday.  Twelve hours in a car with a two-year-old.  Sounds fun, right?  We break the trip into two days, which means we’ll have four meals plus snacks on the road. There is nothing worse than travel food.  It seems like the only options, especially for lunch, are fast food or gas station food, which means it is nearly impossible to find healthy options I feel good about.  This is why I always try to be prepared when we hit the road with real food that is easy to eat on-the-go.  For this trip I’ve prepared some scrumptious savory muffins to take along.  Scrumptious is not a word I ever use and believe me, I wouldn’t throw it around carelessly.  These muffins are delicious.  This was my first time making or eating savory muffins and I might have a new obsession on my hands.  You can’t go wrong when you basically have a whole meal in a muffin.  Vegetables? Check.  Protein?  Check.  Whole grains?  Check.  Get bakin’ and dig in.

Gather your ingredients:

Perfect Meal-on-the-Go: Pizza Muffins

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• Author: Healthy Happy Mama
• Total Time: 25 minutes
• Yield: 12 muffins 1x

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Description

These Healthy Pizza Muffins are great for school lunches, snacks, or anytime you need a portable bite to eat! A great healthy and kid-friendly recipe .

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Ingredients

Scale 1x2x3x

• 1 egg
• 1/2 cup tomato sauce
• 1 cup plain yogurt
• 1/2 cup shredded mozzarella cheese, plus a little more for sprinkling on top
• 1 teaspoon crushed dry oregano
• 1/4 teaspoon garlic powder
• 1 1/2 cups whole-wheat pastry flour
• 3 tablespoons wheat germ
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 cup finely diced red bell pepper
• grape tomatoes, sliced
• sesame seeds

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Instructions

1. Preheat the oven to 375 degrees.  Butter or oil 12 regular-size muffin cups.  {If you use paper liners, oil them!  I did not and the muffins stuck to the paper a bit.  Didn’t take away from their deliciousness, but it was really annoying.}  In a medium bowl, whisk together the egg, tomato sauce, and yogurt.  Add the cheese and spices and stir.  In a separate bowl, mix together the flour, wheat germ, baking powder and baking soda.  Combine the wet and dry ingredients and mix until there are no dry patches.
2. Fold in the red peppers.
3. 
4. Spoon the batter into the muffin cups and top each one with a few slices of tomato and then sprinkle with cheese and sesame seeds. I left the tomatoes off of half of the muffins because I knew Tim (my plain-eating husband) would not want them there.
5. Bake until a toothpick comes out clean, about 13-15 minutes in the preheated oven.  Beware.  Your house will smell fantastic and if you are hungry your stomach will be growling.  When you pull them out they should look something like this:
6. 

Notes

Adapted from Smart Muffins

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Snacks
• Cuisine: American

Nutrition

• Serving Size: 1 muffin
• Calories: 129
• Sugar: 1.6g
• Sodium: 109g
• Fat: 2.8g
• Carbohydrates: 21.8g
• Protein: 5.4g

Meghan hasn’t tried these yet, but I am sure she will like them.  I can usually predict what she’s going to like or dislike, although she does surprise me sometimes.  I’ll report back if she doesn’t like them.  I ate two of them today, and although I want a third one right now, I am going to save the rest for our trip.