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Preheat oven to 400 F. Cut five 1/8-inch-thick slices from peperoni; cut each slice into 8 wedges. Set aside. Cut remaining peperoni into 1/4-inch cubes. Combine flour, cornmeal, baking powder, salt and pepper in large mixing bowl. Combine eggs, milk and oil in small bowl; add to flour mixture, stirring just until dry ingredients are moistened. Fold in chesse, chilies and cubed peperoni. Spoon batter into gresed mini-muffin cups, filling each almost to top. Top each muffin with 1 wedge of reserved pepperoni, pressing halfway into batter. Bake 10 to 12 minutes or until golden brown. Remove from pans immediately and serve warm or at room temperature. |