Ingredients
Equipment
Method
- You can prepare the dough either in the bowl of your stand mixer or knead it by hand. Since the dough is a bit sticky, I personally prefer using the kitchen machine with the dough hook attached.
- Add the flour, oil, honey, salt, egg, and soy lecithin to your mixing bowl.
- Pour in the lukewarm water and begin mixing until the dough just starts to come together.
- Sprinkle the yeast over the dough and keep kneading for 5–6 minutes, until it becomes nice and smooth with a soft, elastic feel.
- Cover the bowl and place it somewhere warm. Let the dough rise until it’s doubled in size – this usually takes around 1 hour.
- Split the dough into 12 equal balls – using a kitchen scale helps keep things nice and even.
- Press each dough ball slightly flat or roll it out with a rolling pin into a small disk. Place 1 teaspoon of tomato sauce and 1 tablespoon of cheese in the center, then fold and pinch the dough closed carefully to keep the filling inside.
- Lightly grease a muffin tin with oil or butter to prevent sticking.“
- Place the dough balls into a greased muffin tin. Add a small dollop of tomato sauce on top of each ball, then sprinkle some cheese over it. Let them proof for 30 minutes.
- While the dough is rising, preheat your oven to 350°F (175°C).
- Bake for 17-20 minutes, or until golden brown. Since every oven is different, keep an eye on it as it bakes.
- Let the muffins cool on a wire rack.
Notes
Note 1: This recipe works beautifully with freshly milled hard white wheat flour, but high-quality organic whole wheat flour is also a great option. The exact amount of water may vary depending on the flour you’re using, so start with 2 cups and gradually add more until the dough is soft, elastic, and well combined.
Note 2: Light olive oil is my go-to because it’s considered a healthy option. If you prefer, extra virgin olive oil offers even more nutrients and health benefits.
Note 3: Organic honey brings a lovely, mild sweetness, but any liquid sweetener will do—maple syrup, agave nectar, or your personal favorite. If you like a sweeter bread, feel free to adjust the amount to suit your taste.
Note 4: Lecithin is totally optional. It helps create a softer, more store-bought-like texture, but the bread turns out wonderfully without it too.
Note 5: Season the tomato sauce to your taste. We love using Italian seasoning or herbs de Provence to flavor the sauce.
Note 6: We use pizza cheese but also love grated Swiss cheese. Use whichever cheese you and your picky eater like best—any cheese should work great.
Storage: You can easily freeze the muffins for up to 3 months. Store them on the countertop for up to 4–5 days. They make a delicious dinner snack or even a lunchbox-approved treat. Enjoy!