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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 20 |
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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! 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.
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