Thursday, October 28, 2010

Mini Greek Pizza 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


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.

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