Go Back

Antipasto Cocktail Cupcakes

Prep Time 10 mins
Cook Time 17 mins
Course Appetizer
Cuisine American, Italian
Servings 24 mini muffins

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
Keyword antipasto cocktail cupcakes, antipasto muffins, Italian appetizer bites