Pizza Muffins {freezable recipe}

My son will go to first grade tomorrow.  He was getting his getting his lunch ready for school and I walked into the kitchen and stopped him just as he was spreading the jelly on some bread.  He looked shocked but everything inside me was screaming this:

I will not be a peanut butter and jelly lunch sending mommy this year.

I will not.

I will not.

So, I took his unfinished sandwich and placed it in a baggie and hid it.  When I only had one kid in school I was super creative with their lunches. I would make cute little bear sandwiches, fire truck shaped meals, turkey shaped apples for Thanksgiving…

Kids used to beg to switch lunches with him. Yup, I was the bomb and the kids loved me. I used to get stopped in the hall when kids saw me with my son and they would ask me if I could make their lunches.  Did you notice how many times I used the phrase”use to”?  Yes, that was long ago.  Once I had to start preparing lunches for 3 kids I was all about peanut butter and jelly sandwiches.

Don’t get me wrong, there is nothing wrong with peanut butter and jelly sandwiches but at least for the first week or so of school, I would like to believe that I am not a peanut butter and jelly lunch sending mom.

After the first week, then I can resume with the normal lunch meals.

I made some delicious Pizza muffins for him!  I am going to freeze the rest so that I can have them on hand for at least 2 more lunches.

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Pizza Muffin Recipe

• 2 cps flour + (optional 2 tbl flaxseed meal)
• 1 tsp salt
• 1.5 tsp baking powder
• 2 tsp of Italian herbs
• 1.5 tsp garlic powder
• 1 egg lightly beaten
• 2 tbl olive oil
• 2 cps of milk
• 1/2 cp pizza sauce
• 1/2 cp of mozzarella
• 1/2 cp diced pepperoni
• optional: shredded zucchini or spinach

Preheat the oven to 375 degrees.

1. Spray a muffin pan with non stick cooking spray.
2. In a large bowl, whisk together the dry ingredients up to the garlic powder.
3. Then whisk in the wet ingredients up to the pizza sauce.
4. Finally, add in the mozzarella, parmesan and pepperoni. Let stand for 10 minutes.
5. Stir the batter and divide among the mini-muffin cups. Bake 15-20minutes, or until knife comes out clean.  Eat plain or use pizza sauce for dipping!

Perfect for freezing! I was able to make 15 normal size muffins.

Are you looking for more lunch ideas?  Check out our Pinterst Lunch and Afterschool Snack Ideas board here.