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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 1 |
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Tomato juice lends these zesty muffins a tawny color. Serve them with a cup of soup or a salad for a satisfying lunch. Ingredients:
1/4 cup finely chopped onion |
1 garlic clove, minced |
6 tablespoons olive oil, divided |
2 cups all-purpose flour |
1 cup (4 oz.) shredded mozzarella cheese |
1/4 cup diced turkey pepperoni |
2 3/4 teaspoons baking powder |
1 teaspoon dried oregano |
3/4 teaspoon salt |
1 cup tomato juice |
1 large egg |
1/2 cup freshly grated parmesan cheese |
Directions:
1. Sauté onion and garlic in 2 Tbsp. hot oil in a large skillet over medium-high heat 2 to 3 minutes or until tender. Set aside.
2. Combine flour and next 5 ingredients in a large bowl; make a well in center of mixture.
3. Stir together onion mixture, tomato juice, egg, and remaining 4 Tbsp. oil, blending well; add to flour mixture, stirring just until dry ingredients are moistened. Spoon mixture into lightly greased muffin pans, filling two-thirds full. Sprinkle evenly with grated Parmesan cheese.
4. Bake at 400° for 20 minutes or until lightly browned. Let stand 3 minutes before removing from pans.
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