Greek Pizza Mini Muffins
These mini pizza muffins are quick-easy to make, and very tasty. They won't last long, kids and adults gobble them up in record breaking time. Great for a snack and they freeze very well (that is if you can get them into the freezer before someone eats them all!)
Yield
4 servingsPrep
10 minCook
20 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
canola oil
or olive oil |
|
| 1 | cup |
onions
finely chopped |
|
| 1 | cup |
sweet red bell peppers
finely chopped |
|
| ⅔ | cup |
whole-wheat pastry flour
or 1/3 cup whole wheat pastry flour and 1/3 cup all purpose flour |
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
oregano
dried |
|
| 1 | teaspoon |
sugar
|
|
| 2 | cloves |
garlic
minced |
|
| ¼ | teaspoons |
salt
|
|
| ⅓ | cup |
milk, low-fat
|
|
| ⅓ | cup |
feta cheese
crumbled |
|
| 1 | large |
eggs
well beaten |
|
| 2 | tablespoons |
tomato paste
|
|
| 2 | tablespoons |
kalamata olives
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
canola oil
or olive oil |
|
| 237 | ml |
onions
finely chopped |
|
| 237 | ml |
sweet red bell peppers
finely chopped |
|
| 158 | ml |
whole-wheat pastry flour
or 1/3 cup whole wheat pastry flour and 1/3 cup all purpose flour |
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
oregano
dried |
|
| 5 | ml |
sugar
|
|
| 2 | cloves |
garlic
minced |
|
| 1.3 | ml |
salt
|
|
| 79 | ml |
milk, low-fat
|
|
| 79 | ml |
feta cheese
crumbled |
|
| 1 | large |
eggs
well beaten |
|
| 3E+1 | ml |
tomato paste
|
|
| 3E+1 | ml |
kalamata olives
finely chopped |
|
Directions
Heat canola oil in a medium skillet over medium heat.
Add onion and bell pepper, cook, stirring often, until the onion is tender, 5 minutes.
Transfer to a large bowl and let them cool for 8 minutes.
Preheat oven to 400℉ (200℃) F.
Coat 2 mini-muffin pans with cooking spray(if you have only one pan, you can use one at a time).
Whisk flour, baking powder, oregano, sugar, garlic and salt in a medium bowl.
Stir milk, feta, egg, tomato paste and olives into the onion mixture.
Add dry ingredients into wet ingredients and stir until just combined.
Fill the prepared muffin cups two-thirds full.
Bake the muffins until lightly browned, 13 to 16 minutes.
Cool in the pan for a few minutes, turn out onto a wire rack. Serve warm.
