Mini Greek Pizza Muffins

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All the flavors of a Greek pizza make these savory muffins bite-size treats.

 Mini Greek Pizza Muffins
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 50 minutes

  • 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

Directions
  1. 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.

  2. 2 dozen mini muffins

  3. 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.

  4. Meanwhile, preheat oven to 400°F. Coat a mini-muffin pan with cooking spray.

  5. Whisk whole-wheat pastry flour, all-purpose flour, baking powder, oregano, sugar, garlic powder and salt in a medium bowl.

  6. 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.

  7. 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.


Nutritional Facts

Servings
24
Per muffin
Calories
40
Carbohydrates
4g
Fat
2g
Saturated Fat
1g
Monounsaturated Fat
1g
Protein
1g
Cholesterol
10mg
Dietary Fiber
0g
Potassium
41mg
Sodium
106mg
Added Sugars
0g
Exchanges
free food
Carbohydrate Servings
1/2
(for 2 muffins)

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