1/2 lb. sandwich pepperoni, unsliced
1 cup flour
1 cup cornmeal
4 tsp. baking powder
1/4 tsp salt
1/8 tsp cayenne pepper
2 eggs, slightly beaten
1 cup milk
1/4 oil
1/2 cup shredded Jack cheese
1/4 cup drained diced chili peppers
Directions:
Remove 5 1/8 inch thick slices from pepperoni package.
Cut each slice into eighths and set aside.
Cut remaining pepperoni into 1/4 inch cubes.
Combine flour, cornmeal, baking powder, salt and pepper in large mixing bowl.
Combine eggs, milk and oil and fold into dry ingredients, stirring just until dry ingredients are moistened.
Fold in cheese, chilis and diced pepperoni.
Spoon batter into greased mini muffin pan cups, filling almost to the top. Top each muffin with one wedge of reserved pepperoni, pressing slices halfway into batter.
Bake at 400 degrees, 10 to 12 minutes, until golden brown.
Remove from pans immediately and serve warm or at room temperature.
