Description
Turn your sourdough discard into irresistible mini pizza muffins! Tangy sourdough, gooey mozzarella, zesty pizza sauce, and your favorite toppings baked into muffin-shaped perfection. Ideal for lunchboxes, after-school snacks, or game day treats.
Ingredients
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1 cup sourdough discard (unfed)
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1 large egg
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¼ cup milk (dairy or non-dairy)
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½ cup shredded mozzarella cheese
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2 tbsp pizza sauce or tomato paste
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½ tsp Italian seasoning (or pinch each dried oregano, basil, thyme)
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½ tsp baking powder
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Pinch of salt
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¼ cup mini pepperoni or chopped cooked sausage (optional)
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Optional mix-ins: chopped olives, bell peppers, mushrooms, spinach, pineapple
Chef’s Tips:
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Shred cheese from a block for best melt.
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Leftovers or pantry finds can be tossed in—think feta, pesto, or taco meat!
Instructions
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Preheat & Prep: Heat oven to 375°F (190°C). Grease a mini muffin tin generously with butter or non-stick spray.
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Mix Wet Ingredients: In a medium bowl, whisk sourdough discard, egg, milk, and pizza sauce until smooth. The consistency should resemble thick pancake batter.
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Add Flavor: Fold in mozzarella, Italian seasoning, baking powder, salt, pepper, and optional mix-ins. Fold gently—overmixing can make muffins tough.
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Scoop & Fill: Portion batter into mini muffin cups, filling almost to the top. Optional: press a few extra mini pepperonis or cheese on top for a golden finish.
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Bake: 15–18 minutes, until muffins are puffed, firm, and golden brown. Rotate pan halfway if needed for even baking.
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Cool Slightly: Let muffins rest in the pan for 5 minutes before gently lifting onto a wire rack. This ensures they hold their shape.
Notes
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Snack: Eat warm straight from the oven.
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Lunch or Light Dinner: Pair with a simple green salad.
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Dipping: Serve with warm marinara or ranch.
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Lunchboxes: Let cool completely before packing.