1tablespoonCrushed green cilantro or fresh cilantro leaves
Assemble dry ingredients.
Veggies of your choice.
Shredded Stella® cheeses
Start by pat drying the veggies. Whatever veggies you choose to add to these muffins, make sure they are dry and have no moisture in it. Extra moisture in veggies will make the dough difficult to bind.
To ensure that, follow this simple trick - after you have cut your favorite veggies, wrap it in-between layers of paper towels and press hard until all the moisture is absorbed. If the veggies still feel wet, repeat the process again. Let it sit wrapped for a while.
Preheat oven @350 degree F. In a mixing bowl, add all the dry ingredients.
Pour in wet ingredients. Add buttermilk slowly.
Once the dough starts to look like a crumble....
Unwrap the veggies and add it to the mix along with the spices.
Add buttermilk as needed and knead gently until it forms a dough. If the dough feels sticky, dust it with a tablespoon flour and knead again until smooth.
Line a muffin tray with liners. Divide the dough into 8 equal sized balls. Add dough balls to the liners.
Top with extra cheese (optional) and bake in a preheated oven.
Bake for 20-25 minutes @350 degree F. For a brown top - broil these muffins for 2-3 minutes. Depending on the oven, it may take longer.
Baked another batch with yellow bell peppers and olives.
Keep a watchful eye as if let unattended, they may burn.
Beautifully baked pizza muffins are ready.
Enjoy them warm right out of the oven or
You can freeze for future use.
A great accompaniment to any meal.
Serve it hot with the dipping sauce of your choice.