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Ingredientes
- 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
Direcciones
- 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.
- Meanwhile, preheat oven to 400°F. Coat a mini-muffin pan with cooking spray.
- Whisk whole-wheat pastry flour, all-purpose flour, baking powder, oregano, sugar, garlic powder and salt in a medium bowl.
- 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.
- 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.
- To Make Ahead: Store in an airtight container for up to 2 days. Serve at room temperature or reheat at 350°F.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 20g | |
| Recipe makes 24 servings | |
| Calories 32 | |
| Calories from Fat 18 | 56% |
| Total Fat 1.99g | 2% |
| Saturated Fat 0.61g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 174mg | 7% |
| Potassium 39mg | 1% |
| Total Carbs 2.69g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.95g | 1% |
| Protein 1.0g | 2% |
