Ingredients:

  • 1 ½ cups Self-Rising Flour (sifted)
  • 1 teaspoon Dried Oregano
  • ½ teaspoon Garlic Powder
  • ¼ teaspoon Black Pepper (freshly ground)
  • 1 cup Shredded Mozzarella (full-fat preferred)
  • ½ cup Mini Pepperoni (sliced or quartered)
  • ¼ cup Grated Parmesan Cheese (freshly grated)
  • ¾ cup Cold Buttermilk (full fat)
  • 1 Large Egg (lightly whisked)
  • 2 Tablespoons Unsalted Butter (melted and slightly cooled)
  • 1 ½ cups Marinara or Pizza Sauce (for dipping)
  • 2 Tablespoons Fresh Basil (chopped, optional garnish)

Instructions:

  1. Preheat the oven to 400°F (200°C). Lightly grease a standard 12-cup muffin tin. Melt the butter and set it aside to cool slightly.
  2. In a large bowl, whisk together the self-rising flour, dried oregano, garlic powder, and black pepper. Fold in the shredded mozzarella, mini pepperoni, and grated Parmesan cheese, tossing thoroughly to coat the fillings with the flour.
  3. In a smaller bowl, whisk the cold buttermilk, the lightly beaten egg, and the slightly cooled melted butter until just combined.
  4. Pour the wet mixture into the large bowl with the flour and fillings. Use a spatula to fold the ingredients together gently until just combined. Do not overmix; a few streaks of flour are acceptable.
  5. Use a large spoon or an ice cream scoop to divide the batter evenly among the 12 prepared muffin cups. Bake for 18–20 minutes until the puffs are golden brown, puffed up, and a toothpick inserted into the center comes out clean.
  6. Let the puffs cool in the tin for 2 minutes before transferring them to a wire rack. Serve warm immediately alongside warmed marinara or pizza sauce for dipping, perhaps garnished with a sprinkle of fresh basil.