Pepperoni Pizza Mini Muffins
  • 10.75 oz can condensed tomato soup
  • 1 cup shredded reduced-fat Mexican blend cheese
  • ½ cup chopped turkey pepperoni
  • 1 tablespoon dried minced onion
  • 1 teaspoon dried Italian seasoning
  • 3 cups all-purpose baking mix
  1. Preheat oven to 350 degrees.
  2. Combine soup, cheese, ¾ cup water, pepperoni, minced onion and seasoning in a large bowl. Add baking mix, and stir just until moistened (batter will be lumpy).
  3. Divide batter evenly among 14 mini muffin cups coated with cooking spray.
  4. Bake 17 to 20 minutes or golden brown.
  5. Cool in pan5 minutes, and transfer to a wire rack. Cool completely.
  6. Note: If desired, wrap individual muffins in plastic wrap, and freeze in a zip-top plastic freezer bag up to 1 month. Thaw at room temperature or microwave 30 seconds.
Recipe by The eMeals Blog at