Step 1

Pre-heat oven to 375°F. Spray a 12-count muffin tray with oil and rub with a paper towel. Set aside.

Step 2

In a large bowl, combine the dry ingredients: flour, baking powder, herbs and salt.

Step 3

Add the milk, then the eggs. Mix the wet ingredients into the dry ingredients until *just* combined.

Step 4

Fold in 1½ cups of cheese (reserving ½ a cup for tops) and the pepperoni.

Step 5

Spoon mixture into the prepared muffin tins.

Step 6

Place a teaspoon of pizza sauce on the tops of the muffins, gently swirl in with a knife.

Step 7

Sprinkle tops with reserved cheese, and press a few extra pieces of pepperoni in, if desired.

Step 8

Bake for 18-22 minutes, until a toothpick tester comes out clean. Mine were perfect at 21 minutes.

Step 9

Allow to cool slightly before running a knife around edges of pan and popping the muffins out.

Step 10

Pizza puffs may be stored in the fridge for up to 4 days or the freezer for up to 1 month.