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Mini Greek Pizza Muffins

:  November/December 2007

Your rating: None Average: 3.9 (99 votes)

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


READER'S COMMENT:
"I have served these awesome little muffins for a couple of events now and everyone loves them! I always get requests for the recipe and am now making them for a friend to serve at a bridal shower. ~Lindsay~ "
Mini Greek Pizza Muffins Recipe

Makes: 2 dozen mini muffins

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low carbohydrate |

View Our Nutrition Guidelines »

Ingredients

  • 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

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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

Per muffin: 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.

Carbohydrate Servings: 1/2

Exchanges: 1/2 starch, 1 fat

Nutrition Note: (for 2 muffins)


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Recipe Categories

Style/Theme
Entertaining, casual
Kid-friendly
Make ahead instructions
Vegetarian
Ease of Preparation
Easy
Total Time
1 hour or less
Type of Dish
Appetizer
Baked Goods, quick breads & muffins
Servings
8 or more
Preparation/ Technique
Bake
Saute
Ethnic/Regional
Greek
Health & Diet Considerations
Diabetes appropriate
Low carbohydrate
Meal/Course
Appetizers
Season
Spring
Summer
Fall
Winter
Holiday
Christmas
New Year's Eve
Thanksgiving
Publication
November/December 2007
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