The heart of Greek cooking comes from Kalamata Olives, its spicy blend of herbs and chiles, as well as the feta cheese and their use of olive oil. Once you have those ingredients, you are off to the races for quick, tasty Greek food.
But when I mix them with eggs and milk, then I’ve hit my mojo. And these mini muffins are perfect for a big time healthy breakfast. A bird's eye-view of the ingredients will surely shout that it is a thoroughly balanced meal. These muffins are extremely easy to whip up for a quick and healthy breakfast.
And there is more to it. You can also be bold and add more ingredients like sausage and pepperoni to the egg mixture. Vegetarians can add more colorful vegetables to this and enjoy these savories .
Makes 2 dozen mini muffins
But when I mix them with eggs and milk, then I’ve hit my mojo. And these mini muffins are perfect for a big time healthy breakfast. A bird's eye-view of the ingredients will surely shout that it is a thoroughly balanced meal. These muffins are extremely easy to whip up for a quick and healthy breakfast.
And there is more to it. You can also be bold and add more ingredients like sausage and pepperoni to the egg mixture. Vegetarians can add more colorful vegetables to this and enjoy these savories .
Makes 2 dozen mini 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 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
HOW TO MAKE:
1) 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.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
HOW TO MAKE:
2) Meanwhile, preheat oven to 400°F.
Coat a mini-muffin pan with cooking spray.
3) Whisk whole-wheat pastry flour,
all-purpose flour, baking powder, oregano, sugar, garlic powder and salt in a
medium bowl.
4) 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.
5) 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.
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