Recipe 27: Mini Greek Pizza Muffins

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

INGREDIENTS:

For Mini Greek Pizza Muffins :

2 tablespoons extra-virgin olive oil

2/3 cup finely chopped onion

2/3 cup finely chopped red bellpepper

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 DIRECTIONS: 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.