2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons Italian seasoning
½ teaspoon crushed red pepper flakes
1 cup fresh shredded Parmesan cheese
1 teaspoon sugar
2 tablespoons extra virgin olive oil (plus more to grease pans)
1½ cups whole milk
2 eggs, beaten
2 cups shredded 4-cheese pizza blend
1 (5 ounce) package mini pepperoni rounds
Preheat oven to 350°F.
Reserve a hand full of pepperoni (about 1/4 cup).
In a large bowl, combine flour, baking powder, seasoning, red pepper flakes, Parmesan cheese, olive oil, sugar, milk and egg. Stir together with a fork. Mix in the pizza blend cheese and remaining pepperoni. Set aside.
Prepare (2) 24 cup mini-muffin pans by greasing with olive oil (or spray with cooking spray).
Mix batter and add 1 heaping tablespoon scoop to each muffin cup. Top each muffin with 2 or 3 of the reserved pepperoni. Bake until golden brown, approximately 20 minutes.
Allow to cool for 5 minutes, remove from muffin tin and serve with favorite marinara sauce.
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.
