Mediterranean Cupcakes

Betty Crocker

Mediterranean Cupcakes

Photo by Beth U.

  • Prep Time


  • Total Time


  • Servings



  • cups Original Bisquick® mix

  • ½

    teaspoon dill weed

  • cup milk

  • 1


  • cup kalamata olives, pitted and chopped

  • cup crumbled feta cheese

  • ¼

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

  • ¼

    cup finely chopped green onions (4 medium)

  • 1

    tablespoon butter, melted


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.


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