Ingredients (12)
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large eggs 2
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2% milk ½ cup
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canola or vegetable oil ¼ cup
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chopped fresh dill 2 tablespoons
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all-purpose flour 2½ cups
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sugar 1 tablespoon
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baking soda ¾ teaspoon
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salt ½ teaspoon
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diced red bell pepper ½ cup
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crumbled reduced fat feta cheese ½ cup
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pitted Kalamata olives, chopped ¼ cup
Steps (3)
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1Preheat the oven to 375°F. Coat a 12-cup muffin pan with cooking spray.
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2
Combine the dressing, eggs, milk and oil in a bowl; mix well. Combine the dill, flour, sugar, baking soda and salt in a separate bowl. Stir together the wet and dry ingredients until just moistened. Gently fold in the bell pepper, cheese and olives. Divide the batter evenly among the 12 muffin cups.
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3Bake until the tops of the muffins are lightly browned and a toothpick inserted into the center of each comes out clean, about 25–26 minute. Let stand in the pan 5 minutes then transfer to a wire rack to cool. Serve warm or room temperature.
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