I get excited whenever I hear the word ‘puff’ when it comes to baking. Why? Because I can’t buy puff pastry here. So anything that remotely is ‘puffy’ when it comes to food makes me happy. This doesn’t apply in real life, nobody wants a puffy face or puffy sleeves (not in this century anyway) …. but anything that puffs up when baking HAS to be good.
These are so easy it’s not even funny. And you can use different cheese if you like, cheddar works great. If you don’t want to make a marinara sauce, go really easy and buy pizza sauce. I usually make a marinara sauce every now and then and store it in my fridge or freezer to use as the need comes up.
Don’t like pepperoni? Try something else: I’ve used bacon and even prosciutto when I wanted to ‘fancy’ it up. Or leave it out entirely if you want a meat free option.
They may not be the fanciest little things but watch them get gobbled up at any party.
- 3/4 cup flour
- 3/4 teaspoon baking powder
- 1 TAB Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 3/4 cup whole milk
- 1 egg, lightly beaten
- 1 cup mozzarella, grated
- 1/4 cup Parmesan, grated
- 100 grams pepperoni, diced
Preheat oven to 375°. Grease a mini muffin pan. In a large bowl, combine flour, baking powder, and spices and whisk. Whisk in egg and milk. Stir in mozzarella, Parmesan, and pepperoni. Let batter rest for ten minutes.
Fill muffin tins to the top. Bake until puffed and golden, 20-25 minutes.
Let cool in pan for ten minutes, then remove and serve or let completely cool.
Makes 24 mini puffs.