EatingWell


4
4
What's This?
Serving size 24
Prep Time
Total Time

Ingredients

2 Tbsp extra virgin olive oil⅔ cup finely chopped onion⅔ cup finely chopped red bell pepper⅓ cup whole-wheat pastry flour⅓ cup all-purpose flour2 tsp baking powder1 ½ tsp chopped fresh oregano or 1/2 teaspoon dried1 tsp sugar¼ tsp garlic powder¼ tsp salt⅓ cup low-fat milk⅓ cup crumbled feta cheese1 large egg, well beaten2 Tbsp tomato paste2 Tbsp 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.

 

To Make Ahead: 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 Facts

Provided by: EatingWell

Per Single Serving / Serves 24 Total

  • Calories 39
  • Calories from fat 18
  • Total Fat 2gm 3%
  • Sodium 106mg 4%
  • Total Carbohydrates 4gm 1%
  • Protein 1gm
  • Cholesterol 11mg 4%
*

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Appetizer, Healthy, Kid-Friendly, Low Cholesterol, Low Fat, Vegetarian, Cheese, Vegetable, Tomato, American, Easy, Baking, Picnic, Fourth of July, New Year, Entertaining

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