| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Muffins, Breads, Pizza, Sunset |
10 |
Muffins |
INGREDIENTS
| 2 |
c |
Flour |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Oregano |
| 1 |
ts |
Basil |
| 3/4 |
c |
Nonfat milk |
| 1 |
lg |
Egg |
| 2 |
tb |
Salad oil |
| 1/2 |
c |
Chopped tomatoes |
| 1/2 |
c |
Finely chopped pepperoni |
| 2 1/4 |
oz |
Sliced ripe black olives |
| 3/4 |
c |
Shredded mozzarella cheese |
INSTRUCTIONS
In a bowl, mix flour, baking powder, basil and oregano. Add milk, egg and 2
Tbl. oil; stir to moisten. Add tomatoes, pepperoni, olives and 1/2 the
cheese; mix well. Divide batter equally among 10 oiled muffin cups (2-2
1/2"); top with remaining cheese.
Bake in 350^ oven until muffins are well browned - 30 to 35 minutes. Let
stand about 5 minutes, then remove from pan. Serve warm or cool. If making
ahead, let cool; store at room temperature up to 1 day. Makes 10 muffins.
Posted to MM-Recipes Digest V4 #9 by rpearson@snowcrest.net on Mar 13, 1999
A Message from our Provider:
“Jesus Christ: the name on everybody’s lips”