Antipasto Cocktail Cupcakes
Equipment
- mini muffin pan
Ingredients
- 3/4 cup flour
- 1/4 cup cornmeal
- !/3 cup grated Parmesan cheese
- 1/4 tsp salt
- 2 tsp baking powder
- 1/2 tsp coarsely ground black pepper
- 1/4 tsp garlic powder
- 1 egg
- 1/2 cup milk or half and half cream
- 1/4 cup finely chopped sundried tomatoes
- 1/2 cup finely diced salami
- Parmesan shavings for topping
- 2 T butter melted
Instructions
- Preheat oven to 350. Grease or line mini muffin tins, I used a silicone 24 muffin pan.
- Whisk together dry ingredients in a medium bowl. Add 1/3 cup Parmesan cheese.
- Add egg and milk and stir until just combined, do not overmix!
- Fold in tomatoes and salami.
- spoon batter into cups and sprinkle each with Parmesan shavings.
- Bake 15-18 minutes, until just done, do not overbake or muffins will be dry.
- Brush tops immediately with melted butter. Serve at room temperature. 2 dozen