Mediterranean Cupcakes

Betty Crocker

Photo by Beth U.

PREP TIME

20

minutes

TOTAL TIME

60

minutes

SERVINGS

12

servings

PREP TIME

20

minutes

TOTAL TIME

60

minutes

SERVINGS

12

servings

Ingredients

  • 2 1/4

    cups Original Bisquick® mix

  • 1/2

    teaspoon dill weed

  • 2/3

    cup milk

  • 1

    egg

  • 1/3

    cup kalamata olives, pitted and chopped

  • 1/3

    cup crumbled feta cheese

  • 1/4

    cup chopped drained roasted red bell peppers (from a jar)

  • 1/4

    cup finely chopped green onions (4 medium)

  • 1

    tablespoon butter, melted

Directions

1 Heat oven to 350°F. Place foil baking cup in each of 12 regular-size muffin cups. 2 In large bowl, stir Bisquick mix, dill weed, 2/3 cup milk and the egg until soft dough forms. Gently fold in olives, feta cheese, roasted peppers and finely chopped green onions. Spoon batter evenly into muffin cups; brush tops with melted butter. 3 Bake 16 to 18 minutes or until light golden brown. Cool in pan 5 minutes; remove from pan to cooling rack. Cool 10 minutes. 4 Meanwhile, in small bowl, beat cream cheese spread and 1 tablespoon milk until smooth.Spread mixture on each cupcake; sprinkle with sliced green onion.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: