Ingredients:
3/4 cup flour (I did part whole wheat)
3/4 teaspoon baking powder
1 tablespoon Italian seasoning
pinch of salt (optional)
pinch of red pepper flakes (optional) (I left them out, only because I didn't have any)
3/4 cup whole milk (we just have 1% and it was fine)
1 egg, lightly beaten
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 cup cubed pepperoni
1/2 cup store-bought pizza sauce (I just opened a can of tomato sauce and dumped in some pizza seasoning, stirred, and bam - "store bought" pizza sauce!"
Directions:
Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt and red pepper flakes (if using) ; whisk in the milk and egg. Stir in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes.
Stir the batter and divide among the mini-muffin cups. (Some mini muffin tins are bigger than others, it seems, so if you have extra batter, just use a regular sized muffin with the left over.) Bake until puffed and golden, 20 to 25 minutes.
Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.
Notes:
So it would seem that I am on a muffin kick as of late - in the last week I've made three different batches of muffins, two of which were definitely less than traditional. But traditional or not, these little muffin puffs are delish! How could they not be, though? Cheese, pepperoni, mini muffins? Perfect! We ate them as a meal, with a nice green salad on the side, but they are definitely appetizer-able, perfect for football watching or New Years Eve-ing or whenever it is that you chow down on appetizers.
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