Pepperoni Muffins Take 2

These are my 2nd attempt at Pepperoni Muffins. My first were using Bisquick Mix, which were good but not GREAT. These were GREAT! They literally tasted JUST like a Pepperoni Pizza!

Ingredients: (6 muffins)

1 c all-purpose flour
1/2 c yellow cornmeal
1 Tbsp sugar
1/2 Tbsp baking powder
1/4 tsp salt
1 c canned diced tomatoes (I used Italian style)
12 slices pepperoni, diced
1/2 c milk
1 large egg
4 Tbsp olive oil
1 c shredded mozzarella cheese

Prep:

1. Preheat the oven to 375F. Grease 6 muffin cups. In a large bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Add the tomatoes and toss to distribute evenly.

2. In another bowl, combined milk, eggs, and olive oil with a whisk. Pour into the flour mixture and stir with a large spatula just until moistened. The batter will be lumpy. Stir in pepperoni.

3. Fill the muffin cups. Bake In the center of the oven for 20 to 25 minutes, or until the tops are golden and feel dry and springy to the touch. Cool in the pan for 5 minutes before turning them out to cool on a rack. Serve them warm or freeze them in plastic freezer bags for up to 3 months.