# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1 teaspoon sugar
04 - 1/2 teaspoon salt
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon garlic powder
→ Wet Ingredients
07 - 2 large eggs
08 - 1 cup whole milk
09 - 1/4 cup olive oil
→ Add-Ins
10 - 1 cup sweet corn kernels (fresh, frozen, or canned and drained)
11 - 1 1/2 cups shredded sharp cheddar cheese
12 - 1/2 cup chopped pepperoni (optional, omit for vegetarian)
13 - 1/2 cup pizza sauce
14 - 1/4 cup chopped fresh basil or parsley
# Directions:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease with oil.
02 - In a large bowl, whisk together the flour, baking powder, sugar, salt, oregano, and garlic powder until evenly mixed.
03 - In a separate bowl, beat the eggs, then stir in the milk and olive oil until thoroughly combined.
04 - Pour the wet mixture into the dry ingredients and gently stir until just combined, taking care not to overmix.
05 - Gently fold in the corn, cheddar cheese, pepperoni (if using), pizza sauce, and fresh herbs until evenly distributed throughout the batter.
06 - Spoon the batter evenly into the prepared muffin cups, filling each approximately three-quarters full.
07 - Optionally, sprinkle additional shredded cheddar cheese and a few corn kernels atop each muffin.
08 - Bake for 18 to 22 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
09 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving warm or at room temperature.
