75 ml sun-dried tomatoes 1/3 cup
375 ml flour 1 1/2 cup
75 ml parmesan cheese, grated 1/3 cup
15 ml sugar 1 tbsp
10 ml baking powder 2 tsp
10 ml oregano 2 tsp
2 ml salt 1/2 tsp
1 ml pepper 1/4 tsp
175 ml milk 3/4 cup
75 ml vegetable oil 1/3 cup
1 egg
8 thin slices pepperoni, diced
50 ml green pepper, diced 1/4 cup
50 ml onion, diced 1/4 cup
50 ml mozzarella cheese, shredded 1/4 cup
Soften tomatoes in boiling water; about 10 minutes. Drain and dice. In large bowl; combine tomatoes with the next 7 ingredients. Whisk together milk, oil and egg. Pour over dry ingredients. Stir just until moistened. Stir in pepperoni and vegetables. Divide into muffin cups. Sprinkle with cheese. Bake in preheated 375 F (190 C) oven for 20 to 25 minutes.
Serves 4