Greek Pizza Muffins

These yummy little savory muffins are adapted from a Fitness Magazine recipe, and at 39 calories each, make a great between-meal snack. They are made from nutty whole wheat and loaded with the flavor of kalamata olives, feta cheese, onions and green peppers. The original recipe can also be found on the Food Network site as well as eatingwell.com. My version is slightly different, but the same concept.

Ingredients:

2 tablespoons extra-virgin olive oil

2/3 cup finely chopped onion

2/3 cup finely chopped red bell pepper

2/3 cup 100% whole-wheat 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 marinara sauce or tomato paste

2 tablespoons chopped kalamata olives
2 tablespoons diced sundried tomatoes

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 degrees F. Coat a mini-muffin pan with cooking spray.

3. Whisk 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.