• Preheat the oven to 375°F.
• In a bowl, mix the milk and eggs, set aside.
• In another bowl, mix the flour, baking powder, Italian seasoning, and season with salt and pepper.
• Combine the wet into the dry ingredients and whisk to combine.
• Add in the pepperoni and cheese and whisk together.
• Lightly grease mini muffin tins with nonstick spray and evenly spoon the mixture into the muffin cups.
• Cook for 15 to 18 minutes, or until browned.
• Keep in the refrigerator in a sealed container. Reheat in the microwave for 1 to 2 minutes.
• Serve with marinara sauce or ranch dipping sauce.

Marinara Sauce

• In a pot on low medium heat, add the oil and garlic cloves. Sauté the garlic until all sides are golden brown and the garlic becomes soft.
• Add in the diced tomatoes, season generously with salt, partially cover with a lid and simmer for 30 to 35 minutes. Stirring occasionally.
• Adjust the seasoning with salt and pepper to taste. (If the sauce is too acidic, continue cooking for another 5 to 10 minutes.) Remove from heat.
• Using an immersion blender or stand up blender, blend the sauce until it is smooth. Stir in the basil.
• Cool completely before storing in a sealed container in the refrigerator.