Yield: 10 Muffins
| Measure | Ingredient |
|---|---|
| 2 cups | Flour |
| 2 teaspoons | Baking powder |
| 1 teaspoon | Oregano |
| 1 teaspoon | Basil |
| ¾ cup | Nonfat milk |
| 1 large | Egg |
| 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