2 1/4 cups (315 g) all purpose gluten free flour (I used Better Batter)
1 teaspoon xanthan gum (omit if your blend already contains it)
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 teaspoon dried basil
1 teaspoon garlic powder
1 tablespoon dried oregano
8 ounces low-moisture mozzarella cheese, diced (use vegan cheese for dairy free)
3 ounces Parmigiano-Reggiano cheese, finely grated or miniature pepperoni pieces
1 2/3 cup (13 1/3 fluid ounces) milk, at room temperature (nondairy is fine)
2 eggs (100 g, weighed out of shell) at room temperature, beaten
1/3 cup Tomato Sauce, plus more for dipping (optional)
Preheat your oven to 350°F. Using a cooking oil spray, liberally spray the wells of a 24-cup miniature muffin tin or a standard 12-cup muffin tin and set it aside.
In a large bowl, place the flour, xanthan gum, baking powder, baking soda, salt, basil and garlic powder, and whisk to combine well. Place the dried oregano in the palm of one hand and crush with the fingers of your other hand to release the oils, then add the oregano to the dry ingredients and whisk to combine.Add the diced mozzarella cheese and 2/3 of the grated Parmigiano-Reggiano or miniature pepperoni, and toss to coat. Create a well in the center of the dry ingredients and add the milk and eggs, and mix until just combined.
Fill the prepared wells of the muffin tin about 3/4 of the way full with the batter, and smooth the tops with wet fingers. As an optional step, spoon about 1 teaspoon of tomato sauce on top of the batter in each well, and smooth the top a bit. Sprinkle the tops of each with a pinch of grated Parmigiano-Reggiano cheese or a few miniature pepperoni rounds, pressing down gently to help it adhere. Place the tin in the center of the preheated oven and bake until puffed and very pale golden, and a toothpick inserted in the center comes out clean, except for melted cheese (about 25 minutes). Allow the bites to cool in the muffin tin for 10 minutes before removing and serving warm, with tomato sauce for dipping. Repeat with the remaining batter, tomato sauce, and Parmigiano-Reggiano cheese or pepperoni.
Adapted from Rachael Ray. Recipe originally published on the blog in 2015. Recipe tweaked slightly, some photos and video new.
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