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Mini Greek Pizza Muffins
EatingWell Test Kitchen
“All the flavors of a Greek pizza make these savory muffins bite-size treats for adults and kids alike.”
2 tablespoons extra-virgin olive oil
⅔ cup finely chopped onion
⅔ cup finely chopped red bell pepper
⅓ cup whole-wheat pastry flour
⅓ cup all-purpose flour
2 teaspoons baking powder
1½ teaspoons chopped fresh oregano, or ½ teaspoon dried
1 teaspoon sugar
¼ teaspoon garlic powder
¼ teaspoon salt
⅓ cup low-fat milk
⅓ cup crumbled feta cheese
1 large egg, well beaten
2 tablespoons tomato paste
2 tablespoons chopped kalamata olives
1Heat 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.
2Meanwhile, preheat oven to 400°F. Coat a mini-muffin pan with cooking spray.
3Whisk whole-wheat pastry flour, all-purpose flour, baking powder, oregano, sugar, garlic powder and salt in a medium bowl.
4Stir 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.
5Bake 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.
Storage smarts: To extend the life of your baked goods, store them in an airtight container in a single layer or between layers of parchment paper to prevent sticking.