- This topic has 1 reply, 1 voice, and was last updated September 17, 2009 at 2:16 am by .
- September 17, 2009 at 2:16 am #276478
1 package (8.5-ounce) corn muffin mix
1/3 cup milk
1 cup diced pepperoni, about 4 ounces
1/2 cup shredded mozzarella, about 2 ounces
1/4 cup chopped sun-dried tomatoes (if packed in oil, drain well)
Preheat the oven to 400°F. Line a muffin pan with 8 paper liners.
Mix the corn muffin mix, milk and egg together until barely blended and lumpy. Gently fold in the pepperoni, mozzarella and tomatoes. Scoop into the prepared muffin pan, filling cups about 3/4 full.
Bake for 15 to 20 minutes, until golden brown and firm to the touch. Let cool slightly or serve at room temperature. These can be made in advance and refrigerated in a self-sealing plastic bag to prevent dryness.
Reheat, wrapped loosely in a paper towel, in the microwave just until warm, about 20 seconds on high power.
Makes 8 muffins
Tip: Change these muffins up by using about a cup of cooked, diced sausage or crumbled, cooked bacon instead. Use dried cherries or cranberries instead of the sun-dried tomatoes.
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