Pizza Muffins

Pizza Muffins
  • 3⁄4 cup baking mix
  • 1⁄4 cup freeze-dried mozzarella cheese
  • 1 Tbsp tomato powder
  • 1 tsp italian seasoning
  • 6 Tbsp water

Pack all the dry ingredients into a quart freezer bag.

Add the 6 Tablespoons of water to the bag, seal and knead till well mixed. Be sure to get the corners as well. Divide the dough between the 4 muffin liners (see notes) and drop it in with a spoon or clean fingers.

Fill your pan with about a cup of water. Add in the silicone liners, check the water – it should be over the feet and cover with the pot’s lid. Bring to a boil, lower the heat on your stove to a gentle simmering (on canister stoves this will be nearly the lowest setting). Time will be about 10 minutes to steam them. Resist checking for at least the first 7 minutes and if you crack the lid off, be sure to vent it so no steam runs down on the muffins.

Take out and if desired carefully pop the edge of the liner back to pop the muffin out.

Serves 4.
You will need a 2 Liter pan with a lid and 4 silicone muffin liners such as Wilton Silly Feet or 4 foil liners. If you don’t have the ones with feet you will need a riser to hold them up. See the Fauxbaker section for the how-to’s.
For the baking mix, you can use a homemade versions on Trailcooking, or you can use commercial mixes such as Bisquick©.