| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Muffins |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1 |
tb |
Sugar |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Fresh oregano; finely chopped |
| 1 |
ts |
Fresh basil; finely chopped |
| 1/2 |
c |
Chopped tomatoes; drained |
| 1/2 |
c |
Coarsely chopped pepperoni |
| 1 |
cn |
(2 Oz.) sliced black olives; drained |
| 1/3 |
c |
Canned mushrooms; sliced |
| 1/2 |
c |
Shredded mozzarella cheese |
| 1 |
|
Egg |
| 1 |
c |
Milk |
| 1/4 |
c |
Olive oil |
| 1/2 |
c |
Parmesan cheese |
INSTRUCTIONS
Preheat oven to 375.
Combine flour,sugar,baking powder,oregano and basil in a mixing bowl. Stir
in tomatoes, pepperoni, olives, mushrooms, mozzarella cheese, egg, milk and
oil. Stir just until blended. Spoon into 8 well-greased 2 1/3 to 3-inch
muffin cups. Sprinkle with Parmesan cheese. Bake for 35 minutes or until
browned.
Recipe by: Mary E.Dellaripa Wethersfield,CT
Posted to MC-Recipe Digest by Aquasea221 <Aquasea221@aol.com> on May 13,
1998
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