Tuesday, April 8, 2014

Mini Greek Pizza Muffins

Hi! Last week we visited the new Ripley's Aquarium here in Toronto. It was a field trip with my 6 year old's class and I volunteered to go. It was fun!

Anyway, I had to think of something to pack for lunch. Peanut butter is what I normally go with, because it doesn't need to be refrigerated, but since we were going with school, it had to be nut-free. I made Wicked-Good Pizza Muffins for a field trip in the past, so decided to go that route again, only this time I used feta and olives.

I grated the onion and minced the pepper so I could skip the frying step in the original recipe. I don't have time to piddle around in the kitchen these days and It was getting late. The only bad thing about these, is that they also taste good when they're cold. It's really easy to eat them and lose count of how many you had. They're good!

Mini Greek Pizza Muffins
Adapted from Eating Well
Makes 24 mini muffins
Points+ per muffin: 1

1/3 cup whole wheat flour
1/3 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon dried oregano
1 teaspoon granulated sugar
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 small onion, grated
1/2 a red bell pepper, minced
1/3 cup skim milk
1/3 cup crumbled feta cheese
1 large egg, beaten
2 tablespoons tomato paste
2 tablespoons chopped kalamata olives

Preheat the oven to 400F and spray 24 mini muffin cups with cooking spray.

Combine the flours, baking powder, oregano, sugar, garlic powder and salt in a bowl. Add the rest of the ingredients and mix until well combined.

Divide the batter among the prepared muffin cups and bake for about 15 minutes or until they feel firm.

I stored them in the fridge, but they only lasted 2 days. I bet they'd even freeze well!

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