These little Pepperoni Pizza Muffins are packed with pepperoni and cheese, and are the perfect lunch box food or after school snack!

I’ve been thinking about these pepperoni pizza muffins for a long time.  But I live with a 7-year old, so it’s pretty much a given that any recipe I suggest making is initially snubbed {i.e., “gross,” “ewww,” and “yuck”}.  He also says that about anything that’s covered in cheese sauce {whaaaaa?}, so I don’t usually put much stock in his opinion.

I was convinced that Doodle would love these little muffins though, so I took a chance and made them anyway.  And guess what?  He liked ’em.

The awesome thing about these mini-muffins is that they freeze well, so if you can’t eat 36 of them right away {umm, I won’t tell you that we ate the entire batch of these over the course of a weekend}, just stock-pile them in your freezer.  For us, these are a great lunch box item or after school snack.  I’ll be honest and tell you I ate a number of these at room temperature, and they were still yummy!

We dipped ’em in pizza sauce {this one is awesome – but store bought works just fine, too}…and just kept dipping.

I can tell you that these little Pepperoni Pizza Muffins are definitely a fun finger food that I’ll be keeping on hand.  Believe me, when I find something that Doodle inhales like he did these, they’re going straight to the top of my “don’t run out of” list.

Pepperoni Pizza Muffins

 

Print

Ingredients

• 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

Method

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.

3.5.3251

This recipe is from Emeals Healthy Lunch plan – I love using EMeals to help with my menu planning {NOT an affiliate link – I just really love ’em}.