PREP TIME COOK TIME
30 minutes 20 minutes
TOTAL TIME
50 minutes
SERVINGS: 24
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.
RECIPE NOTES
Store in a airtight container for two days
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Nuvo Olive OIl
Author
Two brothers, Josh and Nate, fought hard to keep their 125-year-old and family owned olive orchard. After succeeding, they worked relentlessly to learn the business as well as being great stewards of Mother Earth by taking great care of their trees. This paid off, as the olives are giving back and each bottle the brothers produced has won an international award. The latest is a GOLD AWARD at the 2018 NYIOOC (largest olive oil competition in the world) for their Early Harvest Extra Virgin Olive Oil. Both brothers are highly committed to bringing you the very best, all 100% natural olive oils from farm to your table - all made right here in the USA.