corn muffin mix
cup (approx. 4 oz)
shredded, 2 ounces
chopped (if packed in oil, drain well)
Preheat oven to 400 degrees.
Line a muffin pan with 8 paper liners.
Mix the corn muffin mix, milk, and egg together until barely blended and lumpy.
Gently fold in the pepperoni, mozzarella, and tomatoes.
Scoop mixture into the prepared muffin pan, filling cups approx. 3/4 full. Bake for 15–20 minutes, until golden brown and firm to the touch.
Let cool slightly and serve at room temperature.
These can be made in advance and refrigerated in a self-sealing plastic bag to prevent dryness.
Reheat, wrapped loosely in a paper towel in the microwave until warm, approx. 20 seconds on high power.