Yield: 10 Muffins
|2 teaspoons||Baking powder|
|¾ cup||Nonfat milk|
|2 tablespoons||Salad oil|
|½ cup||Chopped tomatoes|
|½ cup||Finely chopped pepperoni|
|2¼ ounce||Sliced ripe black olives|
|¾ cup||Shredded mozzarella cheese|
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 ½ the cheese; mix well. Divide batter equally among 10 oiled muffin cups (2-2½"); 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@... on Mar 13, 1999