Pepperoni Muffin

• 1-1/2 cup Flour
• 1/2 cups Yellow Cornmeal
• 1 Tablespoon Sugar
• 2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 1 whole Egg
• 1-1/4 cup Milk
• 1/4 cups Oil
• 1/3 cups Marinara Sauce
• 1/3 cups Parmesan Cheese
• 1/3 cups Pepperoni

1. Heat the oven to 400u0b0F 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 3/4 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.

flour, yellow cornmeal, sugar, baking powder, salt, egg, milk, ubc, marinara sauce, parmesan cheese, pepperoni

Taken from tastykitchen.com/recipes/breads/pepperoni-muffin/ (may not work)