PREP TIME COOK TIME
30 minutes 20 minutes
2 tbsp Nuvos' Expert Blend Olive Oil or B.S.G
2/3 cups onion, finely chopped
2 tbsp tomato paste
2/3 cups red bell pepper, finely chopped
2 tbsp kalamata olives, chopped
1/3 cup whole-wheat pastry flour
1/3 cup all-purpose flour
2 tsp baking powder
1/3 cup low-fat milk
1/3 cup crumbled feta cheese
1 large egg, well beaten
1/2 tsp either fresh chopped oregano or dried
1 tsp sugar
1/4 tsp garlic powder
1/4 tsp salt
Heat oil in a large skillet over medium heat. Add onions and bell pepper. Cook and keep stirring until the onion is tender. Transfer to a large bowl and let cool for 10 minutes. Preheat oven to 400 degrees F. Coat a mini-muffin pan with cooking spray or oil. Whisk whole-wheat pastry flour, all-purpose flour, baking powder, oregano, sugar, garlic powder and salt in a medium bowl. Mix milk, feta, egg, tomato paste and olives into the onion mixture. Pour the wet mixture into the dry ingredients mixture and stir until just combined. Now start filling the muffin cups two-thirds with this muffin batter. Bake the muffins for 13 to 15 minutes until light brown. Let cool for 5 minutes and then transfer onto a wire rack. Serve warm or at room temperature.
Store in a airtight container for two days
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Stuffed with vegetables, whatever available in the home and cheese.