Pizza Muffins

This recipe is a real crowd pleaser with kids and adults alike from Rozanne Stevens.


  • 300 g self-raising flour
  • 80 g flora buttery, melted
  • 1 egg
  • 150 g low fat natural yoghurt
  • 150 ml low fat milk
  • 1 tsp dried oregano or mixed italian herbs
  • 1 and a half cups strong grated cheddar cheese, low fat brand if preferred
  • 150 g lean ham, diced
  • 6 spring onions, finely chopped
  • 150 g chopped sundried or sunblush tomatoes


  1. Preheat the oven to 200°C. Line a 12 hole muffin tin with paper cases for big muffins or two trays for mini muffins.
  2. Mix the Flora Buttery, egg, yoghurt, milk and oregano together.
  3. Sieve in the flour and barely mix.
  4. Stir in 1 cup of the cheese, ham, spring onions and tomatoes. Don't over mix, leave the mixture quite lumpy.
  5. Spoon into the paper cases and sprinkle the remaining cheese on top of each muffin.
  6. Bake for about 20 minutes until baked through and firm.
  7. Allow to stand for 5 minutes before serving hot or cold with Flora Light, Flora Original or Flora Buttery as a spread.
  8. Cool completely and freeze in plastic bags for up to 2 months.


The perfect picnic bag and lunch box filler, although it may be gobbled up before lunchtime! I love serving these at brunch with scrambled eggs and relish and a handful of rocket. The recipe makes large muffins so you may want to make sixteen more reasonable size ones or mini muffins. I use 'handkerchief' muffin cases to bake these in.

You can watch Rozanne make these muffins on our video page


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