Food Network Mini Greek Muffins

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

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.

Makes 24 muffins

Number of Servings: 24

Recipe submitted by SparkPeople user PESCETARIAN.