Pepperoni and cheese please! Good quality treats in the kid’s lunchbox are important. Learn how to make savory lunchbox treats filled with pepperoni and cheese but without the unhealthy added ingredients that most store-bought muffins are loaded with.
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I have been making these mini mouthfuls of yum for about 30 years. I was given this recipe, along with a few others, from my friend Stephanie’s mom, Sharon. Sharon was an awesome cook. I am so thankful that she shared some of her recipes with me. This one is a family favorite. They are so easy to make so I make these often. I can easily put down too many of these little bites! No, I didn’t count how many in one sitting! The kids love them.
How to make savory lunchbox treats
Pepperoni and Cheese Mini Muffins
First, a bit about pepperoni. I always purchase nitrate free pepperoni. In the video for this recipe, I did use a dry Italian sausage, which was delicious however, for the most part, pepperoni is the original and best choice. Purchasing a good quality meat will make a difference in the taste and in the overall nutrition of this savory lunchbox treat. The kids will benefit from a high-quality protein snack.
Hormone free, grass-fed, pasture raised cheese is a great option here as well. Of course, use what you have on hand. As a result, any grated parmesan will work. For example, I have also used Pecorino Romano in place of the parm and it turns out amazing as well.
First step in making this savory lunchbox treat
Grate or shred two cups of parmesan cheese. A high-powered blender can easily grate a block of parm in seconds. I do it this way or I grate it by hand on a box grater. Of course, you can purchase it already grated as well.
Chop the stick of pepperoni into bite sized pieces. For the most part, I cut each coin slice into quarters.
Next, measure out the flour, baking powder and grated cheese into a medium size bowl.
In a separate bowl, pour in the milk and add the eggs. Whisk those to combine.
No extra salt is needed in this recipe. The cheese and the pepperoni add enough salt to the muffins.
Add the wet ingredients to the dry and then add in the chunks of pepperoni.
Next, mix gently to combine.
Using a cookie scoop or spoon. Fill two greased mini muffin tins with the batter.
Lastly, place them into a 350-degree oven for about 12 minutes. Check to see if they are done by inserting a toothpick into the middle. If the toothpick is dry, the muffins are cooked. They will be pale in color on top. Don’t expect them to brown much.
Finally, remove the tins from the oven and place them onto a wire cooling rack for about 10 minutes or so to cool. Remove from the tins and enjoy! Pack them in an airtight container or separate directly into snack sized bags for the kiddo’s lunches.
Surely, I would love to share more recipes with you. For more back-to-school lunchbox treats and ideas, check out my Sourdough Crackers https://simplyeatathome.com/how-to-make-sourdough-crackers/
and my Chocolate Pumpkin Muffins here https://simplyeatathome.com/how-to-make-the-best-pumpkin-muffin-recipe/
Most important, thank you for joining me! Furthermore, share these recipes with a friend. Additionally, thank you for reading and watching along as I cook healthy, from scratch recipes.
Shop items used in this post and video
Box grater https://amzn.to/3SYkISa
Vitamix https://amzn.to/3Aw7ndE
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Pepperoni and Cheese Mini Muffins
These mini bites of yum are a great addition to your child's lunchbox! With pepperoni and cheese and just a few other ingredients, you can be sure they are getting a good quality treat every day at school. They are a cinch to make! They are also great served along side a bowl of soup or a garden salad for dinner.
Ingredients
- 2 cups of diced pepperoni
- 2 cups flour
- 2 cups of milk
- 2 eggs
- 2 teaspoons of baking powder
- 2 cups grated parmesan cheese
Instructions
- Preheat the oven to 350 degrees.
- Mix the flour, baking powder and parmesan in a bowl.
- In a separate bowl, add the milk and the eggs and whisk together.
- Next add the wet ingredients to the dry and stir to combine.
- Add the pepperoni and gently fold that into the batter.
- Grease mini muffins tins.
- Using a cookie scoop of spoon fill the holes of the tins with the batter.
- Place into a preheated oven for about 12 minutes.
- Check for doneness with a toothpick inserted into the center of one of the muffins.
- If the toothpick comes out dry, they are cooked. The tops will be pale in color. They do not really get golden while cooking.
Looks yummy! Thanks for sharing this recipe!
Thank you! Hope you enjoy making them.