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¾ cup
large eggs
2
2% milk
½ cup
canola or vegetable oil
¼ cup
chopped fresh dill
2 tablespoons
all-purpose flour
2½ cups
sugar
1 tablespoon
baking soda
¾ teaspoon
salt
½ teaspoon
diced red bell pepper
½ cup
crumbled reduced fat feta cheese
½ cup
pitted Kalamata olives, chopped
¼ cup
For safe meat preparation, reference the USDA website.
Preheat the oven to 375°F. Coat a 12-cup muffin pan with cooking spray.
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.
Bake 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.
