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Pizza snack muffins.

2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon each crumbled dried basil and dried oregano leaves 3/4 cup nonfat milk 1 large egg About 2 tablespoons salad oil 1/2 cup chopped tomatoes 1/2 cup (2 oz.) finely chopped pepperoni 1 can (2 1/4 oz.) sliced ripe black olives, drained 3/4 cup shredded mozzarella cheese

In a bowl, mix flour, baking powder, basil, and oregano. Add milk, egg, and 2 tablespoons oil; stir to moisten. Add tomatoes, pepperoni, olives, and 1/2 the cheese; mix well. Divide batter equally among 10 oiled muffin cups (2 to 2 1/2 in. wide); top with remaining cheese.

Bake in a 350|degrees~ oven until muffins are well browned, 30 to 35 minutes. Let stand about 5 minutes, then remove from pan. Serve warm or cool. If making ahead, let cool; store airtight at room temperature up to 1 day. Makes 10.

Per muffin: 200 cal. (42 percent from fat); 6.8 g protein; 9.4 g fat (2.8 g sat.); 21 g carbo.; 306 mg sodium; 33 mg chol.
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Copyright 1993 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Hupp, Geri
Article Type:Column
Date:May 1, 1993
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