Olive Pepperoni Snack Muffins

• 3 cups all-purpose flour
• 2 tablespoons sugar
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon baking soda
• 1 package (8 ounces) cream cheese, softened
• 2 eggs
• 1 cup plus 2 tablespoons 2% milk
• 1/4 cup canola oil
• 1 package (3-1/2 ounces) pepperoni, diced
• 1/4 cup chopped pimiento-stuffed olives

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. Bake at 375u0b0 for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.

allpurpose, sugar, baking powder, salt, oregano, baking soda, cream cheese, eggs, milk, canola oil, pepperoni, olives

Taken from www.tasteofhome.com/recipes/olive-pepperoni-snack-muffins/ (may not work)