Mini Greek Pizza Muffins
Recipe from
EatingWell
All the flavors of a Greek pizza make these savory muffins bite-size treats for adults and kids alike.
Servings:
2 dozen mini muffins
Prep Time:
30 mins
Total Time:
50 mins
Ingredients
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2 tablespoonsextra-virgin olive oilsee savings
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2/3 cupfinely chopped onionsee savings
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2/3 cupfinely chopped red bell peppersee savings
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1/3 cupwhole-wheat pastry floursee savings
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1/3 cupall-purpose floursee savings
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2 teaspoonsbaking powdersee savings
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1 1/2 teaspoonschopped fresh oregano, or 1/2 teaspoon driedsee savings
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1 teaspoonsugarsee savings
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1/4 teaspoongarlic powdersee savings
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1/4 teaspoonsaltsee savings
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1/3 cuplow-fat milksee savings
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1/3 cupcrumbled feta cheesesee savings
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1large egg, well beatensee savings
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2 tablespoonstomato pastesee savings
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2 tablespoonschopped kalamata olivessee savings
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.
Tip:
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.
Nutrition information
Per serving: 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
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