Pepperoni Pizza Muffins
  • 10.75 oz can condensed tomato soup
  • 1 cup shredded reduced-fat Mexican blend cheese
  • ½ cup chopped turkey pepperoni
  • 1 teaspoon dried Italian seasoning
  • 3 cups all-purpose baking mix {store-bought or make your own
  1. Preheat oven to 350 degrees.
  2. Combine soup, cheese, ¾ cup water, pepperoni, and seasoning in a large bowl. Add the baking mix, and stir just until moistened (the batter will be lumpy--that's totally fine).
  3. Divide the batter evenly among 36 mini muffin cups coated with cooking spray.
  4. Bake 17 to 20 minutes, or until the muffins turn light golden brown.
  5. Serve with pizza sauce for dipping, if desired.
  6. Allow the muffins to cool in pan 5 minutes, and transfer to a wire rack. Cool completely.
  7. You may wrap the individual muffins in plastic wrap, and freeze in a zip-top plastic freezer bag up to 1 month. Thaw at room temperature or microwave 30 seconds.
Recipe by Kitchen Meets Girl at