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Cheesy Pizza Lunchbox Muffins with Creamy Tomato and Basil Soup

45 mins Cook
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These soft and cheesy pizza muffins are packed with all those gorgeous pizza flavours kids love. They’re perfect for lunchboxes or as a handy grab-and-go snack on the way to after-school activities. Serve them alongside our creamy tomato and basil soup, which is perfect for popping into a food flask.

This is a brilliant recipe for getting the kids into the kitchen and cooking something the whole family can enjoy. They’ll practise weighing, measuring, mixing and portioning while learning about classic flavour combinations. They’ll also discover how a little Gem baking powder helps make these savoury muffins beautifully light and fluffy. We think these will become a firm favourite in your family cooking repertoire!

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Cheesy Pizza Lunchbox Muffins with Creamy Tomato and Basil Soup

Cheesy Pizza Lunchbox Muffins with Creamy Tomato and Basil Soup

agnesgempackfoods-ie
prep time
20 mins
cooking time
45 mins
servings
12 muffins 4 portions of soup
total time
1hr 5mins

Equipment

  • Muffin tin

  • Mixing bowl

  • Mixing spoon

  • Jug

  • Weighing scales

  • Whisk

  • Chopping board

  • Kitchen knife

  • Large saucepan

  • Tin opener

  • Grater

  • Spoon

Ingredients

  • For the Cheesy Pizza Muffins:

  • 300g Gem self-raising flour

  • 1 tsp Gem baking powder

  • 1 tsp dried oregano

  • 1/2 tsp garlic powder

  • 1/2 tsp salt

  • 2 eggs

  • 180ml milk

  • 100g natural or Greek-style yoghurt

  • 75ml olive oil

  • 2 tbsp tomato puree

  • 125g mature cheddar, grated

  • 75g mozzarella, grated

  • 6 cherry tomatoes, quartered

  • A little extra grated cheese and dried oregano, for the tops

  • For the Creamy Tomato and Basil Soup:

  • 1 garlic clove, crushed

  • 2 x 400g tins chopped tomatoes

  • 400ml chicken stock, made using a stock cube or pot

  • 1 tsp dried oregano

  • 1 tsp sugar, optional

  • A large handful of fresh basil leaves

  • 2 tbsp cream cheese

  • Salt and black pepper, to taste

Instructions

1
Preheat the oven to 180°C fan. Grease a 12-hole muffin tin well or line it with muffin cases.
2
Add the flour, Gem baking powder, oregano, garlic powder and salt to a large mixing bowl. Mix everything together.
3
In a separate jug, whisk together the eggs, milk, yoghurt, olive oil and tomato puree.
4
Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Be careful not to overmix - the batter should be thick but soft.
5
Fold in the cheddar, mozzarella and quartered cherry tomatoes.
6
Divide the mixture evenly between the muffin holes. Sprinkle a little extra grated cheese and oregano over the top of each one.
7
With an adult's help, place the muffins in the oven and bake for 18-22 minutes, until risen, golden and cooked through.
8
While the muffins are cooking, make the soup. Add the crushed garlic, chopped tomatoes, chicken stock and dried oregano to a large saucepan.
9
Bring the soup to a gentle simmer and cook uncovered for 20 minutes, stirring occasionally.
10
Finely chop the fresh basil and stir most of it into the soup, keeping a little for serving.
11
Reduce the heat to low and stir in the cream cheese until it has melted and the soup is lovely and creamy.
12
Taste and season with a little salt and black pepper. If the tomatoes taste slightly sharp, stir in the optional teaspoon of sugar.
13
With an adult's help, remove the muffins from the oven. Leave them in the tin for 5 minutes before transferring them to a wire rack.
14
Serve the warm cheesy pizza muffins with the creamy tomato and basil soup. Finish with a little extra fresh basil.
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