Greek Pizza Muffins

Total Time: 50 minutes

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

1.   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.

2.  2 dozen mini muffins

3 .  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

4 . Meanwhile, preheat oven to 400°F. Coat a mini-muffin pan with cooking spray.

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

6 . 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.

7 .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.