| Total Fat | 2.9 g |
| Total Carbohydrates | 8.0 g |
| Cholesterol | 22.6 mg |
| Sodium | 128.9 mg |
| Potassium | 30.0 mg |
| Dietary Fiber | 0.4 g |
| Sugars | 1.4 g |
| Protein | 3.8 g |
Preheat oven to 375 degrees F. Grease a 12-cup muffin pan. In a large bowl, whisk together the flour and baking powder; whisk in the Almond Breeze Original Almondmilk, or Unsweetened Cashew Almond Milk for extra creaminess, and egg.
Stir in the mozzarella and Italian cheese blend; let stand for 10 minutes. Stir in the basil.
Stir the batter and divide among the muffin cups. Bake until puffed and golden, 20 to 25 minutes.
Sprinkle with extra basil and serve along side warmed pizza sauce.
Courtesy of: What's Gaby Cooking
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