This is how it's made Pepperoni Pizza Muffins

  1. In large bowl, whisk together flour, baking powder, oregano and seasoning. Then make a well in centre. Whisk together Stork, milk and eggs; pour into well and stir until just mixed.
  2. Add in 150g grated cheddar cheese, sundried tomatoes and 75g pepperoni. Divide among 12 large paper-lined muffin cups. Sprinkle each muffin with the remaining cheese, pepperoni and 1 cherry tomato half.
  3. Bake for 20- 25 minutes until tops are golden brown and cooked through. To check place a skewer into the muffin, if it comes out clean then the muffins are ready. Remove from the oven and leave to cool in the tin for 10 minutes then unmould and transfer to a wirerack. Allow to cool.
  • Temperature: 200°C/180°C Fan/Gas mark 6 oC
  • Baking time:
  • Serves: 12