Isn’t this little muffin cute? I say this is an appetizer or little breakfast bite. Plus, you can go crazy with the method and mix and match it a million different ways (change up the cheeses and meats). Now, I will say this…this little guy did get me into a sticky situation. The batter was so sticky that the muffin itself didn’t pop out of the liner after it cooked. (I found this recipe online and the version I read, didn’t say to spray the muffin liners but I definitely will next time!). Sticky or not, the flavor is perfect.
3/4 cup flour
3/4 teaspoon baking powder
1 tablespoon Italian seasoning
1/4 teaspoon salt
1 teaspoon red pepper flake (optional)
3/4 cup milk
1 egg, beaten
1 cup shredded mozzarella
1/2 cup Parmesan, grated
1 cup chopped pepperoni (I used the packaged mini pepperonis)
Preheat oven to 350 degrees
Line cupcake tin with liners and spray with Pam :).
In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt and pepper flake. Whisk in milk and egg. Stir in cheese and pepperoni. Let batter stand for 10 minutes.
Scoop batter into lined muffin tin. Bake until puffed and golden, about 35 minutes.
Makes about a dozen large muffins.