Olive Pepperoni Snack Muffins Recipe

1
Olive Pepperoni Snack Muffins Recipe
Olive Pepperoni Snack Muffins Recipe photo by Taste of Home
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Olive Pepperoni Snack Muffins Recipe

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1
Publisher Photo
Savory Italian-flavored treats will delight the sports fans in your family while they watch their favorite game. Try them as a perfect partner to a hot bowl of soup.
MAKES:
22 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
22 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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 milk
  • 1/4 cup vegetable oil
  • 1 package (3-1/2 ounces) pepperoni, diced
  • 1/4 cup chopped stuffed olives

Directions

In a large bowl, combine the flour, sugar, baking powder, salt, oregano and baking soda. In a mixing 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 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 Breads 2000, p19

Nutritional Facts

1 each: 163 calories, 9g fat (4g saturated fat), 36mg cholesterol, 361mg sodium, 15g carbohydrate (2g sugars, 0 fiber), 4g protein.

  • 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 milk
  • 1/4 cup vegetable oil
  • 1 package (3-1/2 ounces) pepperoni, diced
  • 1/4 cup chopped stuffed olives
  1. In a large bowl, combine the flour, sugar, baking powder, salt, oregano and baking soda. In a mixing 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 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 Breads 2000, p19

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grace498 User ID: 7071213 120451
Reviewed Jan. 4, 2013

"Absolutely the best...so easy to make and so surprisingly delicious!!!"

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