Cheesy Pizza Muffins with Marinara Sauce
We're back again this month with a new recipe from our favourite baking budtender, Annette. This month, Annette gives us a great savoury snack loaded with veggies and cheese. Enjoy them with Garlic Butter and Marinara Sauce on the side as a dip. This recipe makes 12 muffins.
2 ¼ cups of all purpose flour
¼ cup of Cornmeal (optional - you can increase your flour if you choose not to use it)
½ tsp baking soda
2 tsp baking powder
½ tsp salt
½ tsp basil
½ tsp oregano
1 tbsp sugar
5-6 sundried tomatoes, drained and diced (I use Kitchen Shears - so much easier)
1 small or ½ of a medium onion, finely chopped
½ sweet pepper (any colour), finely chopped
2 cups shredded Cheddar (I prefer old, but you can use your favourite cheese) ½ cup grated Parmesan Cheese
1 large egg, beaten
1 ½ cups of buttermilk (or you can also use 1 cup plain greek yogurt mixed with ½ cup of milk)
6 packages of 10 mg TGOD Ripple THC dissolvable powder (I like to make my cupcakes with 5mg of THC so you can eat more than one…)
Preheat the oven to 375 (or 350 convection). Lightly grease the muffin tins (I don’t use cupcake liners for this recipe).
In a medium sized bowl, combine the flour, cornmeal, baking powder, baking soda, salt, dried basil, oregano and sugar until blended and set aside.
In a small/medium sized frying pan with about 3 tbsp of olive oil, sauté your onions, peppers and sundried tomatoes until they are tender (about 5-8 minutes -medium heat).
Set aside to cool for a few minutes.
In a large bowl, beat the egg and whisk in buttermilk (or greek yogurt/milk blend) and THC powder until combined.
Toss the cooled veggies into the wet mixture and stir until evenly distributed. Take the dry ingredients and in several stages, add them into the bowl of wet ingredients - do not over mix. Add the parmesan cheese, 1 cup of shredded Cheddar. Fold in until combined.
Spoon the batter evenly into the muffin tins (I use an ice cream scoop) and sprinkle the remaining 1 cup of cheese on top of the muffins.
Bake in the preheated oven for 15-20 minutes, until a toothpick inserted into the center comes out clean.
2-3 tbsp of Olive Oil
1 small onion - chopped
3 cloves of Garlic, peeled and crushed
1 24 ounce jar of Passata
½ cup dry wine (optional)
1 level tbsp of sugar
Salt and pepper to taste
Oregano and Fresh Basil to taste (I use 2 large Basil leaves)
Crushed Red Pepper flakes (optional, but so good)
Grated Parmesan Cheese
Using a medium-size saucepan, heat the olive oil over medium heat. Add the chopped onion and a generous pinch or 2 of oregano and cook until translucent and tender (about 5 minutes).
Add the crushed garlic and cook for about 1 minute until fragrant.
Carefully add the tomato passata. Bring to a boil and season lightly with salt, pepper and crushed red pepper.
Add the sugar and wine and reduce the heat to simmer, for about 20-30 minutes.
Stir in the chopped basil about 5 minutes before the sauce is finished.
Taste the sauce and add a little more salt or pepper if necessary.
Finish with a handful of grated Parmesan and stir.