Mediterranean Pizza Muffins

Ingredients

• 2 cups (240 g) whole wheat flour
• 4 large eggs (200 g)
• 1 cup (240 g) plain Greek yogurt
• 3 tbsp (45 ml) olive oil
• 1/2 cup (120 ml) low-fat milk
• 1 tbsp (14 g) sodium-free baking powder
• 1 1/2 tbsp (8 g) dried oregano
• 1 cup (140 g) mozzarella
• 1 1/3 cups (240 g) cherry tomatoes, halved
• 4 tbsp (40 g) Kalamata olives, sliced
• 1/2 cup (20 g) fresh basil, torn

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Heat the oven to 190°C (375°F) and line all twelve holes of a standard 12-cup muffin pan.
2. Mix the flour, baking powder and oregano; whisk the eggs, yogurt, oil and milk in a second bowl.
3. Fold the two together with half the mozzarella, stopping the moment the flour disappears.
4. Fill the cases three quarters full and top with the rest of the mozzarella, the halved tomatoes and the sliced olives.
5. Bake 18-20 minutes, until risen and golden. Finish with torn basil.