I found this recipe on Pinterest and changed it a bit to suit my preferences. We had these for lunch and my kids just loved them! I tripled this recipe so that I’d have some leftover to stick in the freezer for snacks.
- 1 cup flour
- 1/3 cup cornmeal
- 1 teaspoon baking powder
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 cup milk
- 1 tablespoon white vinegar
- 2 eggs, lightly beaten
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 cup cubed pepperoni
- 1 cup spaghetti sauce (optional)
Preheat the oven to 375 degrees. Generously grease a 12-cup muffin pan. In a large bowl, whisk together the flour, cornmeal, baking powder, basil, and oregano. Stir in the mozzarella, Parmesan and pepperoni. Add vinegar to milk in a small bowl. Let sit a minute before adding milk mixture and egg to the dry ingredients. Stir the batter until just combined. Divide among muffin cups, filling each cup about 3/4 full. Bake until puffed and golden, 20 to 25 minutes. Serve alongside warmed spaghetti sauce if desired for dipping.