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Mediterranean Cupcakes

These cupcakes are loaded with great Mediterranean ingredients and topped with a flavored cream cheese topping.

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Prep Time 20 min
Total Time 60 min
Servings 12

Ingredients

Cupcakes

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

Topping

3/4: cup (from 8-oz container) chives-and-onion cream cheese spread, softened

1: tablespoon milk

: Sliced green onion, if desired

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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.

EXPERT TIPS

Expert Tips

If you don’t have a decorating bag, place the topping in a resealable food-storage plastic bag. Cut 1 corner, and squeeze topping on each cupcake.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 180
Calories from Fat: 90),

% Daily Value

Total Fat: 10g; 10%
(Saturated Fat 4 1/2g, 4 1/2% Trans Fat 1g 1% ),
Cholesterol: 35mg; 35%;
Sodium: 430mg; 430%;
Total Carbohydrate: 18g; 18%
(Dietary Fiber 0g 0% Sugars 4g 4% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 4%;
Calcium: 8%;
Iron: 4%;

Exchanges:

0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;