Ingredients
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Cooking spray or paper liners
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1 1/2 cups low-fat milk
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2 large eggs
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1/4 cup canola oil
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2 cups baking mix, such as Bisquick
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2 tsp Italian seasoning
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3/4 cup part-skim shredded mozzarella cheese, divided
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1/2 cup mini pepperoni or sliced pepperoni (optional), divided
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3/4 cup marinara sauce
Steps
1
Preheat oven to 400°F. Spray each cup in a 12-cup muffin pan with the cooking spray or line cups with paper liners.
2
In a large bowl, combine the milk, eggs, and oil. Whisk until smooth. Add the baking mix and Italian seasoning and stir until just combined. Stir in ½ cup mozzarella and ¼ cup mini pepperoni, if using.
3
Carefully divide batter among 12 muffin cups (batter will be very thin). Add 1 tbsp marinara sauce on top of each muffin and carefully swirl in with a spoon. Sprinkle remaining ¼ cup cheese and ¼ cup mini pepperoni evenly over muffin batter. Bake 18–23 min., until golden brown and a toothpick inserted in center comes out clean. Serve warm or at room temperature. Store in an airtight container in the refrigerator.
Tips
To freeze, let muffins cool completely. Freeze up to 3 months in an airtight container. To serve, microwave 30-60 sec., until warm. Eat immediately or pack into a lunchbox.
