I’ve created this delicious pizza muffin recipe for our #icklepicnic in support for the #SoothingTheSmallest campaign. Ickle Pickles charity and Sudocrem have joined forces to launch My #IckleSudocrem pots.
The limited edition pots are available at Boots & Tesco until the 7th October. 50p from every sale of the pots goes to Ickle Pickles Charity. The charity aims to give every newborn a chance and raises funds for neonatal units across the country to buy essential lifesaving equipment (ventilators, incubators etc) for premature and sick babies. Unfortunately, many hospitals do not have enough nor the correct equipment.
I am so proud to be a Neo Hero for such a fantastic charity whose work is so close to my heart – my little boy was born 8 weeks premature and he is here today because of that life saving equipment.
Now for the fun picnic recipe! Delicious, 1 bowl and these taste like pizza! These muffins are so scrumptious!
They taste great warm or cold and are super flavoursome! They are loaded with veggies and did I say so delicious?!
They can be frozen for 3 months so double up and make a big batch! Perfect for picnics, easy lunches/snack time and they work really in lunchboxes too!
So simple to make!
Made using 1 bowl
Can be made ahead of time
Perfect for the tiniest of hands!
Prep: 5 mins
Cook: 20 mins
Serves: 6 muffins/12 mini muffins
Suitable From: 6 months +
What do you need?
1 egg | or substitute 1 chia egg
1/4/60ml cup milk (any will work)
¼ cup butter /60ml | or substitute ¼ cup olive oil
2 tbsp pizza sauce or passata
1 cup grated cheese (a mixture of cheddar and mozzarella works well)
1 tsp dried oregano
1 tsp dried basil
1 tsp garlic powder
1 tsp baking powder
½ courgette (zucchini) finely grated
A handful of finely chopped spinach (fresh or frozen)
1 cup/120g spelt flour | or substitute wholewheat flour
Preheat the oven to 180c / 360f and line/grease a muffin tin.
Add the egg, milk and melted butter to a bowl and whisk until well combined.
Add in the pizza sauce, cheese, oregano, garlic, basil, grated courgette, spinach and baking powder. Stir to combine.
Add in the flour and stir until just combined.
Scoop the mixture into the prepared muffin tin.
Bake for about 20 – 22 minutes, until golden. You can also make this in a mini muffin tin, if you do, just reduce the cooking time to between 14-16 minutes.
Once slightly cool, remove from the muffin tin.
These can be frozen for 3 months.
If you’re looking for some easy, healthy and delicious snack ideas like this then check out my ebook, easy healthy snacks!