Freshly baked savory muffins loaded with gooey cheese, sun-dried tomatoes and pepperoni are sure to satisfy when hunger strikes and no ordinary snack will do.
Preheat oven to 350°F. Line 12-cup muffin tin with large paper liners.
In large bowl, whisk together flour, baking powder, baking soda, salt and pepper. In separate bowl, whisk together buttermilk, oil, eggs and oregano; stir into flour mixture just until combined.
Add Cheddar, Monterey Jack, pepper Jack, pepperoni, sun-dried tomatoes and green onions to batter, stirring just until evenly distributed (do not overmix). Spoon into prepared muffin cups.
Bake for 22 to 25 minutes or until golden brown and top of muffin springs back when lightly touched. Let cool in pan on rack for 5 minutes. Turn out onto rack. Serve warm or let cool completely.
Notes
Tip: Muffins can be stored in an airtight container at room temperature for up to 2 days.