I started by mixing 300g plain flour, 135g wholemeal flour, 1 1/4 tsp baking powder, 1 tsp dried mixed herbs and 1/2 tsp salt in a bowl.
In a separate bowl I whisked together 215ml oil, 230ml milk and 4 eggs. (I then forgot to take a photo of it.) I added the wet ingredient to the dry ingredients and mixed in. I then added 1 diced red pepper, 75g pre-sliced pepperoni that I cut up and 100g grated extra mature cheddar and mixed until combined.
I put it into muffin cases in a baking tray, it filled 18 cases.
I pushed half a cherry tomato into the top of each one and sprinkled some grated cheese on top. I baked the muffins on 175C for 25 minutes until they were risen, golden and smelling good.
Not to toot my own horn too much, but damn these were tasty! And thankfully everyone else agreed. Even those who looked a little puzzled at the idea, soon changed their facial expressions to that of enlightment and joy when they took a bite. I even got a profession of love (not sure if it was towards me or the muffins…!) I’m pleased to say they all sold quickly at the bake sale. You can adapt them for a vegetarian diet by adding onion, sweetcorn or quorn instead of pepperoni.
I am entering this into Elizabeth’s Kitchen Diary’s challenge – No Waste Food Challenge. As I made these with ingredients in my fridge that needed using. And Credit Crunch Munch, ran by Fuss Free Flavours and Fab Food 4 All, this month hosted by Jo’s Kitchen for the same reason.
- 300 g Plain flour
- 135 g Wholemeal flour
- 1/4 tsp Baking powder
- 1 tsp Mixed herbs
- 1/2 tsp Salt
- 215 ml Vegetable oil
- 230 ml Milk
- 4 Eggs
- 1 Red pepper diced
- 120 g Mature cheddar
- 75 g Sliced pepperoni
- 9 Cherry tomatoes
Mix the plain flour, wholemeal flour, baking powder, mixed herbs and salt in a bowl
In a separate bowl whisk together the oil, milk and eggs
Add the wet ingredient to the dry ingredients and mix in. Then add the red pepper, pepperoni and 100g of the mature cheddar and mixed until combined
Put the batter into muffin cases in a baking tray
Push half a cherry tomato into the top of each one and sprinkle the remaining grated cheese on top. Bake the muffins on 175C for 25 minutes until they are risen and golden
Recipe slightly adapted from Canada Living.