At some point I must have investigated eMeals menu planning service, because today I got a promotional email from them with a recipe for Pepperoni Pizza Muffins. They looked yummy and, more importantly, they looked like something I could pack for my fine-motor challenged kid.
I assembled my ingredients to make the recipe gluten-free…well sorta. I bought a box of ready-to-go organic tomato soup. I was well underway with the pepperoni mincing and baking mix measuring when I discovered that I did not, in fact, have enough gluten-free Bisquick to make the recipe. In fact, I had exactly half of what I needed. At that point I was just too stubborn to give up. Dammit. I searched the cupboards and came up with a box of Gluten-Free Pantry Muffin and Scone Mix. Ok, subbed that for the 1.5 c of baking mix and added an extra 1 tsp of baking powder. POWDER, not soda.
Anyhoo…happy accident. This is what we got. I tried half with no cheese, half with cheese. Definitely needed the cheese..and I think Daiya shreds might work really well. My husband and I liked them a lot. We even left a few for the kiddies. Next time I’ll make Kyle’s favorite pizza flavors: green pepper, onion, and olive. No cheese.
Gluten-Free Pizza Muffins
2 c Imagine Creamy Tomato Soup
1 c shredded Mexican blend cheese
1/2 c minced pepperoni (I used pork, but turkey would work well)
1 T dried minced onion
1 tsp Italian seasoning
1 tsp Featherweight Baking Powder
1.5 c Gluten-Free Bisquick or baking mix of your choice
1.5 c Gluten-Free Pantry Muffin Mix
- Preheat oven to 350. Combine dry ingredients, then add pepperoni and cheese, add soup and stir until moistened. Batter is lumpy!
- Prep mini muffin tin–I used spray olive oil to coat the inside of the cups. Fill muffin cups about 3/4 full.
- Bake about 12-15 minutes. Cool for a few minutes in pan then transfer to wire rack to complete cooling
- Leave some for the kids
And if anyone has tried eMeals, I’d be interested to know what you think. They have gluten-free and Paleo menu options.