Pepperoni Pizza Muffins

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!

• Ready In: 45 mins
• Yields: 12 muffins

Ingredients

• 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

1. Set oven to 350 degrees.
2. Prepare 12 muffin tins with paper liners.
3. In a bowl combine the pepperoni, green pepper, mushrooms, onion, grated cheese, pizza sauce, garlic powder and chilies; mix well to comine.
4. Add in eggs and oil; mix well to combine.
5. In a small bowl, mix together flour and baking powder.
6. Add to the wet mixture and mix with a wooden spoon until smooth.
7. Spoon and divide the mixture evenly into muffin tins.
8. Bake for 22-25 minutes, or until lightly browned.
9. Serve warm or cooled.
10. Store any leftover muffins wrapped in the refrigerator or freeze.