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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 20 |
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For Tristan's after school snack. 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 dried oregano |
1 teaspoon sugar |
1/2 teaspoon garlic powder |
1/4 teaspoon salt |
1/3 cup milk |
1/3 cup crumbled feta cheese |
1 large egg, well beaten |
2 tablespoons tomato paste |
2 tablespoons chopped kalamata olives |
1 cup marinara sauce |
Directions:
1. Preheat oven to 400 degrees.
2. Heat oil in a large skillet over medium heat.
3. Add onion and bell pepper; cook, stirring often, until the onion is tender, about 5 minutes.
4. Transfer to a large bowl and let cool for 10 minutes.
5. Coat a 24 count mini-muffin pan with cooking spray, or 2 12 count trays.
6. Whisk together whole-wheat pastry flour, all-purpose flour, baking powder, oregano, sugar, garlic powder and salt in a medium bowl.
7. Stir milk, feta, egg, tomato paste and olives into the onion mixture.
8. Make a well in the dry ingredients; add the wet ingredients and stir until just combined.
9. Fill the prepared muffin cups two-thirds full.
10. Bake the muffins until lightly browned, 13 to 15 minutes.
11. Cool in the pan for 5 minutes before turning out onto a wire rack.
12. Serve warm or at room temperature with marinara sauce.
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