Mini Greek Pizza Muffins

http://www.eatingwell.com/recipes/mini_greek_pizza_muffins.html

From EatingWell:  November/December 2007

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

2 dozen mini muffins | Active Time: 30 minutes | Total Time: 50 minutes

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.

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

1/2 Carbohydrate Serving

Exchanges: 1/2 starch, 1 fat

Nutrition Note: (for 2 muffins)

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.