Pizza Muffins

Method

Step 1
Preheat oven to 170°C/fan 150°C/gas 3 and lightly spray a 12-hole muffin tin with olive oil.
Step 2
Place flour, baking powder, garlic powder, oregano and salt in a large bowl and whisk to combine.
Step 3
Add ham, tomatoes and mozzarella and stir to combine.
Step 4
Add eggs, buttermilk and basil and mix until just combined.
Step 5
Divide batter evenly between muffin holes, top with parmesan and bake for 25 minutes or until golden brown. Store refrigerated in an airtight container for 3 days, or freeze for up to 3 months. Best served warm.
*To make your own buttermilk, mix 1 tbs vinegar or lemon juice with 1 cup of milk and let stand for 5 minutes.

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