COTTAGE LIFE RECIPE CONTEST WINNER, 2000

SECOND PRIZE:

Giant Pesto Pizza Muffins // Cayla Hochberg - Lake Simcoe, ON 

Ingredients

Muffin Batter:
2 cups
1 tbsp all-purpose flour (515 ml)
2 tbsp granulated sugar (30 ml)
2 tsp baking powder (10 ml)
1/2 tsp baking soda (2 ml)
1/2 tsp salt (2 ml)
1 1/2 tspItalian seasoning (7 ml)
1 1/2 cupspizza-blend cheese, shredded (375 ml)
1/4 cup Parmesan cheese, grated (60 ml)
2 tbsp sundried tomatoes, finely chopped (30 ml)
2 egg whites
1 1/2 cupssoured skim milk or buttermilk (375 ml)
1/3 cup vegetable oil (75 ml)

Filling & Topping:
8 tsppesto (40 ml)
8 tsppizza-blend cheese, shredded (40 ml)
8 tspParmesan cheese, grated (40 ml)
Instructions:

1. Combine flour, sugar, baking powder, baking soda, salt, and Italian seasoning in a large bowl. Stir in cheeses and sundried tomatoes.
2. Beat egg whites, milk, and oil together. Add to dry ingredients, stirring just until blended. Fill 8 greased muffin cups almost halfway. Add 1/2 tsp (2 ml) pesto to each. Sprinkle 1/2 tsp (2 ml) of each cheese on top. Cover with remaining batter. Top each muffin with remaining pesto, spreading it out a little. Sprinkle remaining cheeses over pesto.
3. Bake in preheated 375ºF (190ºC) oven 18-23 minutes, or until muffin top springs back when lightly touched.
Makes 8 large muffins.

Cottage Tips:
  1. Grease around the edges of the muffin cups to keep the tops from sticking.
  2. Avoid using paper muffin cups as the cheese will stick to the paper.
  3. If you don't have pre-packaged pizza-blend cheese, combine grated Cheddar and mozzarella cheeses.