Ingredients

• 2 tablespoon 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 tablespoon tomato paste
• 2 tablespoon chopped kalamata olives

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Cooking Directions

Step 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.

Step 2

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

Step 3

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

Step 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.

Step 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.