Olive Pepperoni Snack Muffins
Olive Pepperoni Snack Muffins might be just the morn meal you are searching for. This recipe serves 22. For 26 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 158 calories, 4g of protein, and 9g of fat. A mixture of sugar, baking soda, eggs, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 28 people have made this recipe and would make it again. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes roughly 30 minutes. Overall, this recipe earns a rather bad spoonacular score of 18%. Similar recipes include Olive Pepperoni Spread, Pepperoni, Onion, and Olive Pizza, and Turkey Italian Sausage, Pepperoni, Mushroom, Olive, and Jalapeno Pizza.
Servings: 22
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 cup canola oil
1 package (8 ounces) cream cheese, softened
2 eggs
3 cups all-purpose flour
1 cup plus 2 tablespoons 2% milk
1/2 teaspoon dried oregano
1 package (3-1/2 ounces) pepperoni, diced
1/4 cup chopped pimiento-stuffed olives
1-1/2 teaspoons salt
2 tablespoons sugar
Equipment:
bowl
muffin liners
toothpicks
Cooking instruction summary:
Directions In a large bowl, combine the flour, sugar, baking powder, salt, oregano and baking soda. In another bowl, beat the cream cheese, eggs, milk and oil until smooth. Stir into dry ingredients just until moistened. Fold in the pepperoni and olives. Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers. Yield: 22 muffins. Originally published as Olive Pepperoni Snack Muffins in Best of Country Breads2000, p19 Nutritional Facts 1 serving (1 each) equals 163 calories, 9 g fat (4 g saturated fat), 36 mg cholesterol, 361 mg sodium, 15 g carbohydrate, trace fiber, 4 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, combine the flour, sugar, baking powder, salt, oregano and baking soda. In another bowl, beat the cream cheese, eggs, milk and oil until smooth. Stir into dry ingredients just until moistened. Fold in the pepperoni and olives.
2. Fill greased or paper-lined muffin cups three-fourths full.
3. Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
4. Serve warm. Refrigerate leftovers.
Nutrition Information:
covered percent of daily need
