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Mini Greek Pizza Muffins

Source: © EatingWell Magazine
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Rating: 3.5   Reviews: 3 See Reviews
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Active Time:  30 Minutes
Total Time:  50 Minutes
  2 dozen mini muffins
All the flavors of a Greek pizza make these savory muffins bite-size treats for adults and kids alike.

Make Ahead Tip: 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.
For Mini Greek Pizza Muffins :
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
Mini Greek Pizza Muffins Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   2 dozen mini muffins
Calories: 39
Fat. Total: 2g
Protein: 1g
Carbohydrates, Total: 4g
Fat, Saturated: 1g
% Cal. from Fat: 46%
Cholesterol: 11mg
Sodium: 106mg
Spotlight Recipe Review See all 3 reviews »

Rating: 3
by: lois Reviewed: 12/31/2009
tasty, simple but oily
Everyone else seems to really like these, though I found them oily and would prefer some crunchiness. I placed them back in the oven (upside down) for an additional 8 min which helped some. If I make them again, I will cut back even more on the olive oil and add uncooked veggies like fennel or celery as well as nuts. I varied the recipe four times with well drained roasted peppers, sun dried tomatos, dill, toasted sesame, other dry cheeses etc. All have had a positive response.
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