Pizza muffins recipe
 These pizza muffins are crammed with delicious flavours. Perfect for a packed lunch or picnic. Experiment with the ingredients by adding some of your favourite pizza toppings. 200g/7oz self-raising flour½ tsp bicarbonate of soda 1 tsp baking powder¼ tsp or a pinch of salt (optional)handful of chopped basil and mint (optional)90g/3oz cheddar, grated, plus extra for topping20g/1oz Parmesan, grated130ml/4fl oz buttermilk 5 tbsp sunflower or vegetable oil 1 free-range egg1 small courgette, grated2 tbsp black olives, pitted and roughly chopped (optional) 3 tbsp roughly chopped chorizo (optional) 6 cherry tomatoes, halved (optional) 200g/7oz self-raising flour ½ tsp bicarbonate of soda 1 tsp baking powder ¼ tsp or a pinch of salt (optional) handful of chopped basil and mint (optional) 90g/3oz cheddar, grated, plus extra for topping 20g/1oz Parmesan, grated 130ml/4fl oz buttermilk 5 tbsp sunflower or vegetable oil 1 free-range egg 1 small courgette, grated 2 tbsp black olives, pitted and roughly chopped (optional) 3 tbsp roughly chopped chorizo (optional) 6 cherry tomatoes, halved (optional) Method Preheat the oven to 200C/180C Fan/Gas 4. Line a 12 hole muffin tray with paper muffin cases. Mix together the flour, bicarbonate of soda, baking powder, a pinch of salt and the chopped herbs, if using, in a large bowl. Stir in the cheddar and Parmesan and mix until combined. Beat the buttermilk, oil and egg together in a jug. Pour the liquid slowly into the dry ingredients and stir together lightly. Don't overmix as this will make the muffins heavy – a few smears of flour are fine.Squeeze the grated courgette to remove any the excess liquid. Stir the courgette, olives and chorizo (if using) into the mixture. Spoon 2 tablespoons of the mixture into each muffin case. Sprinkle a little extra cheddar over each muffin. Top each muffin with half a cherry tomato and slightly press it into the mixture.Bake for 18–20 minutes until golden-brown and cooked through. Cool for 5 minutes and serve. Preheat the oven to 200C/180C Fan/Gas 4. Line a 12 hole muffin tray with paper muffin cases. Preheat the oven to 200C/180C Fan/Gas 4. Line a 12 hole muffin tray with paper muffin cases. Mix together the flour, bicarbonate of soda, baking powder, a pinch of salt and the chopped herbs, if using, in a large bowl. Stir in the cheddar and Parmesan and mix until combined. Mix together the flour, bicarbonate of soda, baking powder, a pinch of salt and the chopped herbs, if using, in a large bowl. Stir in the cheddar and Parmesan and mix until combined. Beat the buttermilk, oil and egg together in a jug. Beat the buttermilk, oil and egg together in a jug. Pour the liquid slowly into the dry ingredients and stir together lightly. Don't overmix as this will make the muffins heavy – a few smears of flour are fine. Pour the liquid slowly into the dry ingredients and stir together lightly. Don't overmix as this will make the muffins heavy – a few smears of flour are fine. Squeeze the grated courgette to remove any the excess liquid. Stir the courgette, olives and chorizo (if using) into the mixture. Squeeze the grated courgette to remove any the excess liquid. Stir the courgette, olives and chorizo (if using) into the mixture. Spoon 2 tablespoons of the mixture into each muffin case. Sprinkle a little extra cheddar over each muffin. Top each muffin with half a cherry tomato and slightly press it into the mixture. Spoon 2 tablespoons of the mixture into each muffin case. Sprinkle a little extra cheddar over each muffin. Top each muffin with half a cherry tomato and slightly press it into the mixture. Bake for 18–20 minutes until golden-brown and cooked through. Cool for 5 minutes and serve. Bake for 18–20 minutes until golden-brown and cooked through. Cool for 5 minutes and serve. Recipe tips Replace the cheddar cheese with your favourite hard cheese. To make your own buttermilk, take the same quantity of milk and add a few drops of lemon juice. Other delicious toppings might be chopped chillies or peppers.