Samaira Bangatufts university, Tufts University · startups and sidequests

The Most Unique Muffins In the World!

12 Jun 2025 · 1 min

Watch on YouTube

0:55

In this video Samaira Banga demonstrates how to make gluten‑free, savory potato pizza muffins that capture the flavor of pizza while being low‑carb and plant‑based. She outlines the full process: preparing a tomato‑basil pesto using tomatoes, hing, fresh basil, salt, pepper, oregano, and jaggery; noting that the vegan cashew cheese recipe is provided in the video caption; boiling and mashing potatoes, then pressing the warm mash into a muffin tin; layering the mash with cashew cheese, pesto, and a final topping of cashew cheese; sprinkling oregano and basil; and baking the assembled muffins in a fan oven at 180 °C for 35 minutes. The video emphasizes ease of preparation, the gluten‑free nature of the dish, and the indulgent pizza‑like taste without guilt.

Chapters

You can turn these potatoes into scrumptious, savoury potato pizza muffins that are gluten-free and super easy to prep. So you can enjoy the taste of pizza without the guilt. For the pesto, add 4 medium-sized chopped tomatoes to a blender with 2 pinches of hing, some fresh basil leaves, salt, black pepper powder, dried oregano, and jaggery. Blend until smooth and the mixture has a puree-like consistency. Add the pesto mixture to a pan and cook on medium flame. Meanwhile, you can prepare your vegan cashew cheese. Find the recipe in the caption. Once you've boiled your potatoes, pop them into a muffin tin while they're still warm. Grab a glass and mash them down. Now fill each potato with some cashew cheese, pesto, and then cashew cheese again on top. Sprinkle on some oregano and basil and pop them into a fan oven at 180°C for 35 minutes. And your potato pizza muffins are ready! You'll find the detailed recipe in the caption.