All the flavors of a Greek pizza make these savory muffins bite-size treats for adults and kids alike.
extra-virgin olive oil
finely chopped onion
finely chopped red bell pepper
whole-wheat pastry flour
chopped fresh oregano, or 1/2 teaspoon dried
crumbled feta cheese
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 degrees 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 TIP: Store in an airtight container for up to 2 days. Serve at room temperature or reheat at 350 degrees F.
Equipment: Mini-muffin pan with 24 (2-tablespoon) muffin cups.
Calories 39, Total Fat 2 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Cholesterol 11 mg, Sodium 106 mg, Carbohydrate 4 g, Protein 1 g, Potassium 36 mg. Exchanges: Starch 0.5,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet