Serving Size: 1 muffin
Yield: 2 dozen mini muffins
Active Time: 30 minutes
Total Time: 50 minutes
All the flavors of a Greek pizza make these savory muffins bite-size treats for adults and kids alike.
- 2 tablespoons extra-virgin olive oil
- ⅔ cup finely chopped onion
- ⅔ cup finely chopped red bell pepper
- ⅓ cup whole-wheat pastry flour
- ⅓ cup all-purpose flour
- 2 teaspoons baking powder
- 1½ teaspoons chopped fresh oregano or 1/2 teaspoon dried
- 1 teaspoon sugar
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅓ cup low-fat milk
- ⅓ cup crumbled feta cheese
- 1 large egg, well beaten
- 2 tablespoons tomato paste
- 2 tablespoons chopped Kalamata olives
- Heat oil in a large skillet over medium heat. Add onion and bell pepper; cook, stirring often, until the onion is tender, about 5 minutes. Transfer to a large bowl and let cool for 10 minutes.
- Meanwhile, preheat oven to 400°F. Coat a mini-muffin pan with cooking spray.
- Whisk whole-wheat pastry flour, all-purpose flour, baking powder, oregano, sugar, garlic powder and salt in a medium bowl.
- Stir milk, feta, egg, tomato paste and olives into the onion mixture. Make a well in the dry ingredients; add the wet ingredients and stir until just combined. Fill the prepared muffin cups two-thirds full.
- Bake the muffins until lightly browned, 13 to 15 minutes. Cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm or at room temperature.
Make Ahead Tips:
- Store in an airtight container for up to 2 days. Serve at room temperature or reheat at 350°F.
- Mini-muffin pan with 24 (2-tablespoon) muffin cups.
40 Calories, Total Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 10 mg, Carbohydrates: 4 g, Fiber: 0 g, Total Sugars: 1 g, Added Sugars: 0 g, Protein: 1 g, Sodium: 106 mg, Potassium: 41 mg, Folate: 10 mcg, Calcium: 38 mg
Carbohydrate Servings: 0
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