Preheat the oven 375 degrees F. Line 9 cups of 12-cup muffin pan with the baking cups. Crack eggs into a medium bowl and beat well. Mix in the oil and milk, and then set this wet mixture aside. Place the flour, cornmeal, baking powder, oregano, basil and salt in a second, larger bowl, and whisk to combine. Mix in the 1/2 cup grated cheese, diced pepperoni and bell pepper. Mix the wet mixture into the flour mixture until just combined. Divide and spoon the batter between the baking cups, filling each cup almost to the top. Top the centre of each muffin with 1 tsp. of pizza or tomato sauce. Divide and top each muffin with the 1/3 cup mozzarella cheese. Now set 4 slices of pepperoni on each muffin. Bake muffins in the middle of the oven for 20 minutes, or until they feel firm to the touch and set. Cool muffins 10 to 15 minutes on a baking rack. Now carefully remove from pan and enjoy warm.
Note: Find large paper baking cups (don't use the giant size) in our baking supply aisle. Finely diced means to cut into small, 1/8- to 1/4-inch cubes. Pepperoni is available in our Deli Department.