Mini Greek Pizza Muffins (Trillium1204)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2 tablespoons extra-virgin olive oil2/3 cup finely chopped onion2/3 cup finely chopped red bell pepper1/3 cup whole-wheat pastry flour1/3 cup all-purpose flour2 teaspoons baking powder1 1/2 teaspoons chopped fresh oregano, or 1/2 teaspoon dried1/4 teaspoon garlic powder1/4 teaspoon salt1/3 cup 1% milk1/3 cup crumbled light feta cheese1 large egg, well beaten2 tablespoons tomato paste2 tablespoons chopped kalamata olives
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 olive oil cooking spray.
3. Whisk whole-wheat pastry flour, all-purpose flour, baking powder, oregano, 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
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.
Number of Servings: 24
Recipe submitted by SparkPeople user TRILLIUM1204.
2. Meanwhile, preheat oven to 400°F. Coat a mini-muffin pan with olive oil cooking spray.
3. Whisk whole-wheat pastry flour, all-purpose flour, baking powder, oregano, 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
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.
Number of Servings: 24
Recipe submitted by SparkPeople user TRILLIUM1204.
Nutritional Info Amount Per Serving
- Calories: 36.4
- Total Fat: 1.9 g
- Cholesterol: 10.1 mg
- Sodium: 66.9 mg
- Total Carbs: 3.6 g
- Dietary Fiber: 0.4 g
- Protein: 1.4 g
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