Sunday, September 15, 2013

Pepperoni Pizza Muffins

Thanks to Kristi over at- for this recipe.  I am always looking for easy ways to make out lunch time more exciting.  It is a great alternative to sandwiches.  YUM! Is all I can really say.  
Evelyn loves to help and I notice that when she helps she is more likely to eat it.  

Pepperoni Pizza Muffins

2½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 1/2 teaspoons garlic powder
1 teaspoon dried basil leaves
½ teaspoon dried oregano
1 tablespoon sugar
1 cup mini pepperoni (I like the Hormel kind)
1 1/2 cups shredded cheddar cheese, divided
3 green onions, finely chopped
1/4 cup canola oil
1 large egg, beaten
1½ cups buttermilk

Preheat oven to 375ºF.

Line two standard size muffin pans with liners or spray with cooking spray (I usually do this...less waste that way). Mix together flour, baking powder, baking soda, salt, garlic powder, basil, oregano and sugar in a large bowl. Fold in green onions, pepperoni and one cup cheese. In a medium bowl, combine egg and oil and then whisk in buttermilk. Add buttermilk mixture to the mixture and stir until combined. Spoon batter into prepared muffin cups about half full. Sprinkle tops of muffins with remaining cheese. 

Bake at 375ºF for 15 minutes, or until a toothpick inserted into center comes out clean.

After muffins cool, individually wrap in plastic and freeze in a large container (I use a tupperware container, but a freezer-style zip-loc bag would work, too). Place one or two muffins in a lunchbox and they will thaw and be ready for a hungry first grader by lunchtime. Makes 20 muffins.

Big Helper in the kitchen

And the finished product.  They were really good.  I dipped them in Ranch with crushed red pepper and Evelyn tore hers apart to eat it. 

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