Greek Pizza Muffins

Greek Pizza Muffins

Ingredients:

2 tbsp Extra-Virgin Olive Oil

2/3 cup Yellow Onion, finely chopped

2/3 cup Red Bell Pepper, chopped

1/4 cup Sausages and Button Mushrooms, chopped

1/3 cup Whole-Wheat Pastry Flour

1/3 cup All-purpose Flour

2 tsp Baking Powder

1 1/2 tsp fresh Oregano, chopped, or 1/2 tsp dried Oregano

1 tsp Granulated Sugar

1/4 tsp Garlic Powder

1/4 tsp Salt

1/3 cup Low-Fat Milk

1/3 cup Feta Cheese, crumbled

1 large Egg, well-beaten

2 tbsp Tomato Paste

2 tbsp Kalamata Olives or any Black Olives, chopped

1/2 cup pizza sauce

some shredded mozzarella

Instructions:

In a large skillet, heat oil over medium heat.

Add-in onion and red bell pepper, and stir-fry.

Add-in the sausages and mushrooms; stirring often, until the onion is tender, about 5 minutes. Then, transfer to a large bowl and let cool for 10 minutes.

Meanwhile, coat a muffin tin with cooking spray, and preheat the oven to 205°C.

In a medium bowl, whisk-in whole-wheat pastry flour, all-purpose flour, baking powder, oregano, sugar, garlic powder, and salt in a medium bowl.

Stir-in milk, feta cheese, egg, tomato paste/pizza sauce, and olives into the onion mixture.

Make a well in the dry ingredients; then add-in the wet ingredients, and stir until just combined.

Fill the prepared muffin pan with the batter, about two-thirds full.

Top each muffin with 1 teaspoon pizza sauce, and sprinkle with shredded mozzarella.

Bake the muffins about 12~15 minutes, or until lightly browned.

Remove from the oven, let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm or at room temperature.

Happy Eating!!

Notes:

Make Ahead Tip: Store in an airtight container for up to 2 days.

Serve at room temperature or reheat at 175°C.

I used this black olive.