Recipe: Pizza Pizza Muffins

1 cup milk
1/4 cup olive oil
1 egg, beaten
1 cup yellow cornmeal
1 cup unbleached flour
1 large egg
2 tablespoons baking powder
2 teaspoons Italian seasoning
1 teaspoon salt
1 cup canned chickpeas (garbanzo beans), drained
1 medium tomato, chopped
1/4 cup sliced olives
1 cup shredded Italian cheese blend

Preheat oven to 375°F.

Beat together milk, oil, and egg; set aside. Combine dry ingredients in a large bowl. Stir chickpeas into dry ingredients. Stir tomato and olives into dry ingredient mix. Stir in liquid ingredients until just blended. Stir in 3/4 cup of the cheese.

Spoon into a muffin pan with 12 sections that have been coated with nonstick baking spray. Top with remaining cheese. Bake 30 to 35 minutes or until toothpick inserted into center of muffin comes out clean. Let sit 10 minutes before removing from muffin pan.

Calories: 210; Total Fat: 9 g; Saturated Fat: 3 g; Polyunsaturated Fat: 1 g; Monounsaturated Fat: 4 g; Cholesterol: 44 mg; Sodium: 561 mg; Carbohydrates: 25 g; Fiber: 2 g; Protein: 7 g

Recipe by David Feder, RD; photo by Gary Dolgoff