Servings: 12 muffins 1x
Ingredients
- 1 ½ cups all-purpose or gluten-free flour
- ½ cup yellow cornmeal
- 2 teaspoons baking powder
- 1 ½ teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon fine salt
- 4 oz pepperoni slices, finely chopped (reserve a few whole slices for topping)
- ½ cup shredded mozzarella cheese or “pizza blend” cheese
- ¼ cup sliced black olives, optional
- 2 eggs
- 1 ½ cups milk (I used 2% dairy)
- ¼ cup pizza sauce, plus additional sauce for topping
- For topping: additional pizza sauce, pepperoni slices, mozzarella, and black olives
Instructions
- Preheat the oven to 375°.
- In a bowl, combine the flour, cornmeal, baking powder, oregano, garlic powder, onion powder, and salt. Add the pepperoni, shredded cheese, and black olives to the flour mixture; toss together.
- In a separate bowl, combine the eggs, milk, and pizza sauce. Mix the wet ingredients into the dry ingredients just until incorporated (avoid over-mixing, which will result in muffins that are too rubbery.)
- Divide the batter among 12 standard-size muffin cups.*
- Using a knife, swirl 1-2 teaspoons of additional pizza sauce into the top of each muffin and top with additional cheese. May add a pepperoni slice on the top or a few additional black olive slices, too.
- Bake for 20-25 minutes or until centers are set. Remove from the muffin pan and let cool slightly before eating. Enjoy warm, chilled, or at room temperature.
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Notes
* We recommend a silicone muffin pan or a metal muffin pan sprayed with non-stick cooking spray.
For gluten-free flours, we like Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour and King Arthur Measure-for-Measure Gluten-Free Flour
Nutrition Information
- Serving Size: Per muffins
- Calories: 150
- Fat: 5 g
- (Sat Fat: 2 g)
- Sodium: 365 mg
- Carbohydrate: 20 g
- (Fiber: 2 g
- Sugar: 2 g)
- Protein: 7 g
- Cholesterol: 34 mg