Gluten Free Pepperoni Muffin Bites Revised

We are usually on the hunt for any pizza recipe that is easy and tasty for our Celiac daughter.

Alot of pizza doughs need to rise and take a little more time to make which deters alot of people from making them - and then there is always the issue of heating them up at school if your child does not have access to a microwave which is not contaminated.

However, we found a yummy quick recipe on Disney's Family Fun website that doesn't require alot of work and is good even cold.

We simply adapted the recipe to gluten free by substituting Jule's All Purpose Baking Flour Mix for the regular flour portion in the recipe. If you do not use a mix that has xantham gum or guar gum, you might want to add 1 teaspoon of it.

(picture from Family Fun we did not use paper liners due to GF batter sticking)

Gluten Free Pepperoni Muffin Bites

Total time to make: 30 minutes

Ingredients

MUFFIN CRUST

1 1/2 cups all-purpose flour GF (we used Jule's)

1/2 cup House of Autry yellow cornmeal

1 tablespoon sugar

2 teaspoons Clabber Girl baking powder

1/2 teaspoon salt

1 large egg, lightly beaten

1 1/4 cups milk

1/4 cup vegetable oil

TOPPING

1/3 cup Muir Glen pasta sauce

1/3 cup grated Parmesan cheese

1/3 cup finely chopped Applegate Farms pepperoni

Instructions

Heat the oven to 400º and spray muffin pans with non stick cooking spray.

Sift the GF flour, cornmeal, sugar, baking powder, and salt into a large mixing bowl. In a separate bowl, blend the egg, milk, and vegetable oil. Make a well in the dry mixture and add the liquid. Stir the batter until smooth.

In a small bowl, blend the marinara sauce and Parmesan cheese; set aside. Spoon the batter into the muffin pan liners, filling them about three quarters full. Spoon about 1/2 teaspoon of the sauce-and-cheese mixture on top of each one, pushing it in slightly to make a well, then sprinkle with chopped pepperoni.

Bake the muffins for 15 - 20 minutes depending on size of muffins; they'll puff up and brown slightly around the upper edge. Cool in the pan for several minutes, then remove from the pan and eat warm or refrigerate and heat in microwave for 30 seconds. They can be eaten room temperature also.

Makes about 36 mini muffins and 15 regular size muffins.