Ingredients
3 cups all-purpose flour2 tablespoons sugar1-1/2 teaspoons baking powder1-1/2 teaspoons salt1/2 teaspoon dried oregano1/4 teaspoon baking soda1 package (8 ounces) cream cheese, softened2 eggs1 cup plus 2 tablespoons 2% milk1/4 cup canola oil1 package (3-1/2 ounces) pepperoni, diced1/4 cup chopped pimiento-stuffed olives
Preparation
In a large bowl, combine the flour, sugar, baking powder, salt, oregano and baking soda. In another bowl, beat the cream cheese, eggs, milk and oil until smooth. Stir into dry ingredients just until moistened. Fold in the pepperoni and olives.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.
