Pizza Muffins

Yet another yummy recipe from my "Fabulous Freezer Meals" book. The freezer is slowly starting to fill up. :o)

Pizza Muffins
Yield: 20 muffins

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano
1 tablespoon sugar
1 cup diced pepperoni (I found a bag of Pepperoni Minis and didn't have to chop them)
2 cups shredded sharp cheddar cheese, divided
4 green onions, chopped
1 egg, beaten
1 1/2 cups buttermilk

Preheat oven to 375 degrees F. Line 2 cupcake pans with paper muffin liners. In a large bowl, mix together flour, baking powder, bakind soda, salt, garlic powder, basil, oregano, and sugar. Mix in green onions, pepperoni and 1 cup cheese.

In a smaller bowl beat the egg, then whisk in buttermilk. Add the buttermilk mixture to the flour mixture and stir to combine thoroughly. Spoon batter into paper-lined muffin cups until half full. Sprinkle remaining 1 cup cheese on top of muffins.

Bake at 375 degrees F for 15 minutes, or until a toothpick inserted into center of the muffin comes out clean.

To make jumbo pizza muffins, use a jumbo muffin tin (sprayed with cooking spray) and increase the cooking time by a few minutes. Watch closely to make sure muffins don't overcook and dry out. Insert a toothpick to check doneness.

Cool muffins, individually wrap in plastic, and freeze in a large zip-top bag. Place one or two muffins in a lunchbox and they will defrost and be ready to eat by lunch time.