recipe adapted from Every Day with Rachael Ray Magazine
¾ cup flour
¾ teaspoon baking powder
½ teaspoon Italian seasoning
¼ teaspoon garlic powder
¾ cup whole milk
1 egg, lightly beaten
4 ounces mozzarella cheese, shredded (about 1 cup)
4 ounces cooked ham, cut into small cubes (about 1 cup)
½ cup Fifteen Minute Tomato Sauce or store-bought pizza sauce2 tablespoons finely chopped fresh basil
Preheat the oven to 375°F. Grease a 24-cup mini-muffin pan.
In a large bowl, whisk together the flour, baking powder, Italian seasoning and garlic powder; whisk in the milk and egg. Stir in the mozzarella and ham. Let stand for 10 minutes.
Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
Meanwhile, microwave the tomato sauce until warmed through, then stir in 1 tablespoon basil. Sprinkle the puffs with the remaining 1 tablespoon basil.
Serve the puffs with the tomato sauce for dipping.