Categories: appetizer, fall, muffins, spring, summer, winter

Ingredients

• MUFFIN CRUST
• 1 1/2 cups all-purpose flour
• 1/2 cup fine yellow cornmeal
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 large egg, lightly beaten
• 1 1/4 cups milk
• 1/4 cup vegetable oil
• TOPPING
• 1/3 cup marinara sauce
• 1/3 cup grated Parmesan cheese
• 1/3 cup finely chopped pepperoni

Directions

1. Heat the oven to 400º and line about 36 mini muffin cups with paper liners.
2. Sift the flour, cornmeal, sugar, baking powder, and salt into a large mixing bowl. In a separate bowl, blend the egg, milk, and vegetable oil. Make a well in the dry mixture and add the liquid. Stir the batter until smooth.
3. In a small bowl, blend the marinara sauce and Parmesan cheese; set aside. Spoon the batter into the muffin pan liners, filling them about three quarters full. Spoon about 1/2 teaspoon of the sauce-and-cheese mixture on top of each one, pushing it in slightly, then sprinkle with chopped pepperoni.
4. Bake the muffins for 15 minutes; they’ll puff up and brown slightly around the upper edge. Cool in the pan for several minutes, then remove from the pan and eat warm. Makes about 36 mini muffins.

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