You are here

Mini Greek Pizza Muffins

Mini Greek Pizza Muffins

Nutrition Facts
  • cal. (kcal) 39
Mini Greek Pizza Muffins
  • Makes: 6 servings
  • Prep: 30 mins
  • Start to Finish: 50 mins
  • Carb Grams Per Serving: 4

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2/3 cup finely chopped onion
  • 2/3 cup finely chopped red bell pepper
  • 1/3 cup whole-wheat pastry flour
  • 1/3 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons chopped fresh oregano, or 1/2 teaspoon dried
  • 1 teaspoon sugar
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/3 cup low-fat milk
  • 1/3 cup crumbled feta cheese
  • 1 large egg, well beaten
  • 2 tablespoons tomato paste
  • 2 tablespoons chopped kalamata olives

Directions

  1. 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.
  2. Meanwhile, preheat oven to 400 degrees F. Coat a mini-muffin pan with cooking spray.
  3. Whisk whole-wheat pastry flour, all-purpose flour, baking powder, oregano, sugar, garlic powder and salt in a medium bowl.
  4. 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.
  5. 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.
  6. Tip: MAKE AHEAD TIP: Store in an airtight container for up to 2 days. Serve at room temperature or reheat at 350 degrees F.
  7. Equipment: Mini-muffin pan with 24 (2-tablespoon) muffin cups.

Nutrition Information

Servings Per Recipe: 6
PER SERVING: 39 cal., 2 g total fat (1 g sat. fat), 11 mg chol., 106 mg sodium, 4 g carb. 1 g pro.

Love it? Share now!

Comments

Loading comments...