Mini Greek Pizza Muffins

Mini Greek Pizza Muffins

All the flavors of a Greek pizza make these savory muffins bite-size treats for adults and kids alike.

From EatingWell: November/December 2007
Yield: 2 dozen mini muffins
Active Time: 30
Total Time: 50

Ingredients

  1. 2 tablespoons extra-virgin olive oil
  2. 2/3 cup finely chopped onion
  3. 2/3 cup finely chopped red bell pepper
  4. 1/3 cup whole-wheat pastry flour
  5. 1/3 cup all-purpose flour
  6. 2 teaspoons baking powder
  7. 1 1/2 teaspoons chopped fresh oregano, or 1/2 teaspoon dried
  8. 1 teaspoon sugar
  9. 1/4 teaspoon garlic powder
  10. 1/4 teaspoon salt
  11. 1/3 cup low-fat milk
  12. 1/3 cup crumbled feta cheese
  13. 1 large egg, well beaten
  14. 2 tablespoons tomato paste
  15. 2 tablespoons chopped kalamata olives

Preparation

  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°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.

Tips & Notes

  • Make Ahead Tip: Store in an airtight container for up to 2 days. Serve at room temperature or reheat at 350°F. | Equipment: Mini-muffin pan with 24 (2-tablespoon) muffin cups.

Nutrition

Nutrition Per Serving: 39 calories; 2 g fat (1 g sat, 1 g mono); 11 mg cholesterol; 4 g carbohydrates; 1 g protein; 0 g fiber; 106 mg sodium; 36 mg potassium.

Nutrition Bonus:

1/2 Carbohydrate Serving

Exchanges: 1/2 starch, 1 fat