healthyfoodblog:

Mini Greek Pizza Muffins2 dozen mini muffins
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
Preparation
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.
Meanwhile, preheat oven to 400°F. Coat a mini-muffin pan with cooking spray.
Whisk whole-wheat pastry flour, all-purpose flour, baking powder, oregano, sugar, garlic powder and salt in a medium bowl.
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.
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

nomnomnom pretty sure you could make this easily vegan!

healthyfoodblog:

Mini Greek Pizza Muffins
2 dozen mini muffins

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
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

nomnomnom pretty sure you could make this easily vegan!

  1. zackyk34 reblogged this from healthyfoodblog
  2. whendaydreamsbecomereality reblogged this from byebyechubbydays and added:
    Yum! I’m so trying these!
  3. turbofitlife reblogged this from healthyfoodblog and added:
    nomnomnom pretty sure you could make this easily vegan!
  4. fitandfukinghot reblogged this from healthyfoodblog
  5. goalweight9stone reblogged this from healthyfoodblog
  6. lessonsindamagecontrol reblogged this from healthyfoodblog
  7. healthyfoodblog posted this