Greek Pizza Muffins

For Tristan's after school snack.

• Ready In: 40 mins
• Serves: 12
• Yields: 24 muffins

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.