Kid-Friendly Fare: Pepperoni Pizza Muffins

• 3c. Original Bisquick Baking Mix
• 1 can (10-3/4 ounces) condensed tomato soup, undiluted
• 3/4c. water
• 1/2c. shredded part-skim mozzarella cheese
• 1/2c. shredded cheddar cheese
• 1/2c. sliced pepperoni
• 1Tbsp. dried minced onion
• 1tsp. Italian seasoning

Brooke Lynne got in some reading practice as we read the directions aloud

Measuring out the baking mix.  (We did this over a plate for easier clean up.)  We also talked about why we might level dry
ingredients as opposed to just dumping in "the whole mountain"

"um mom, this looks gross" - Brooke Lynne

"Teaching" little sis how to add ingredients

Amelia caught on quick lol

Adding the wet ingredients to the dry ingredients

Using our Pampered Chef large scoop to ensure all of the muffins would be the same size

Super easy to use...even for the kids

1.  Place the biscuit mix in a large bowl.  Combine the remaining ingredients; stir into biscuit mix just until moistened.  Fill greased muffin cups three-fourths full.

Into the oven they go - the recipe said this would make 14 muffins, but we ended up with 19...go figure

Done!

We enjoyed our pepperoni pizza muffins with steamed fresh broccoli

2. Bake at 350F for 17-20 minutes or until a toothpick comes out clean.  Cool for 5 minutes before removing to wire racks.  Serve warm.  Refrigerate leftovers.

This recipe was a big hit with the kids, but the adults also enjoyed the muffins.  Nick-Nick (who was over taking a peek at my car) thought they might have had more pizazz --my word, not his-- if we had used pizza sauce instead of the condensed tomato soup.  Uncle Nick (who was over taking out my garbage) thought they were kind of bland, but still managed to toss a few down.  Both guys mused aloud different toppings we could add to the batter next time.  This means that they liked them enough for me to make them again, which is a good thing....especially since I could easily have more than one since they are only 3 points each!