Recipe by Kittencal@recipezazz
Don't pass this recipe up, these are delicious! These freeze really well. The crushed chilies are optional, but good to add in. Don't be shy with the baking powder, use a slightly heaping tablespoonful!
Top Review by mommymakeit4u
I have been looking for a recipe like this for a long time and it was just what I wanted!!! Loved the texture of these muffins. I noticed half way through baking I forgot the garlic powder.. I was so disappointed, but they were still good. I used 1 cup whole wheat flour and 1/4 cup white just to make them healthier for my toddler (she loved them too). I can't wait to try these with crumbled sausage or bacon. Also, a combo of cheddar and mozzarella would be nice in these. Thank you again for this recipe!
- 1 3⁄4 cups finely chopped pepperoni
- 1 medium green bell pepper, seeded and finely chopped
- 1 (10 ounce) can mushroom stems and pieces, very well drainded (squeeze out any excess moisture with hands)
- 1 medium onion, finely chopped
- 1 1⁄4 cups monterey jack cheese, grated
- 1⁄2 cup pizza sauce (store-bought or homemade)
- 2 teaspoons garlic powder (or to taste, I use 2 tsps.)
- 1⁄2 teaspoon crushed red pepper flakes (to taste)
- 5 large eggs, slightly beaten
- 1⁄4 cup cooking oil
- 1 1⁄4 cups all-purpose flour
- 1 tablespoon baking powder
Directions See How It's Made
- Set oven to 350 degrees.
- Prepare 12 muffin tins with paper liners.
- In a bowl combine the pepperoni, green pepper, mushrooms, onion, grated cheese, pizza sauce, garlic powder and chilies; mix well to comine.
- Add in eggs and oil; mix well to combine.
- In a small bowl, mix together flour and baking powder.
- Add to the wet mixture and mix with a wooden spoon until smooth.
- Spoon and divide the mixture evenly into muffin tins.
- Bake for 22-25 minutes, or until lightly browned.
- Serve warm or cooled.
- Store any leftover muffins wrapped in the refrigerator or freeze.