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Description
These grab-and-go muffins make eating on the run a pleasure.
Ingredients
US|METRIC
8 SERVINGS
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Directions
- Preheat the oven to 400°F. Line a muffin pan with 8 paper liners.
- Mix the corn muffin mix, milk and egg together until barely blended and lumpy. Gently fold in the pepperoni, mozzarella and tomatoes. Scoop into the prepared muffin pan, filling cups about 3/4 full.
- Bake for 15 to 20 minutes, until golden brown and firm to the touch. Let cool slightly or serve at room temperature. These can be made in advance and refrigerated in a self-sealing plastic bag to prevent dryness. Reheat, wrapped loosely in a paper towel, in the microwave just until warm, about 20 seconds on high power.
NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories310Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat6g30% |
| Trans Fat0.5g |
| Cholesterol65mg22% |
| Sodium890mg37% |
| Potassium210mg6% |
| Protein12g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate23g8% |
| Dietary Fiber2g8% |
| Sugars7g |
| Vitamin A4% |
| Vitamin C2% |
| Calcium8% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Recipe Tags
Reviews(1)
ShareeJ 5 years ago
There is no way I can recommend this as a "pizza" muffin. The sweetness of the corn muffin mix absolutely overwhelms the added savory ingredients. Tastes nothing like any pizza—homemade, store-bought or restaurant-made—that I have ever tasted.