Recipe
Side Dish
Pizza Bread or Muffins
Primary Media
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 20
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. sun-dried tomatoes | ||
| 2 ¼ c. all-purpose flour (2 c. if making muffins) | ||
| ½ c. light Parmesan cheese | ||
| 1 tbsp. sugar | ||
| ½ c. ground flax seed | ||
| 1 tbsp. baking powder | ||
| 2 tsp. oregano leaves | ||
| ½ tsp. salt | ||
| ¼ tsp. black pepper | ||
| 1 ¼ c. skim milk (1-1/2 c. if making muffins) | ||
| 2 tbsp. canola oil | ||
| 1 egg | ||
| 1 small tomato, diced | ||
| ¼ c. diced green pepper | ||
| ⅓ c. shredded mozzarella cheese |
Directions
- Cover sun-dried tomatoes with boiling water. Let stand for 10 minutes or until softened. Drain. Dice tomatoes.
- Preheat oven to 350 degrees.
- In a bowl, combine sun-dried tomatoes, flour, Parmesan cheese, sugar, ground flax, baking powder, oregano, salt and black pepper.
- In a separate bowl, whisk together milk (amount varies for bread or muffins), oil and egg.
- Pour liquid ingredients into dry ingredients. Stir just until dry ingredients are moistened.
- Pour batter into a well-greased 8.5-by-4.5-inch loaf pan, OR into prepared muffin cups.
- Sprinkle tomatoes, green pepper and mozzarella on top of batter.
- LOAF PAN: Bake bread for 55 to 60 minutes, or until wooden pick inserted in the center comes out clean.
- MUFFINS: Bake muffins for 25 minutes.
Nutrition facts
Servings
120 Calories per serving
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 14mg
- Sodium: 180mg
- Total Carbohydrates: 17g
- Protein: 5g
Recipe Source:
Family Favourites Flax cookbook.