1 teaspoon JO's Italian Seasoning or any reputable brand
2 teaspoons baking powder
3/4 cup (3 ounces) shredded Kraft reduced-fat mozzarella cheese
1/4 cup (1 ounce) sliced ripe olives
3/4 cup tomato juice
1 egg, beaten, or equivalent in egg substitute
1 tablespoon olive oil
1/4 cup (3/4 ounce) grated Kraft fat-free Parmesan cheese
Preheat oven to 400 degrees. Spray 8 wells of a 12-hole muffin pan with olive oil-flavored cooking spray or line with paper liners.
In a large bowl, combine onion, garlic, flour, Italian seasoning and baking powder. Stir in mozzarella cheese and olives. In a small bowl, combine tomato juice, egg and olive oil. Add to flour mixture. Mix just until moistened. Spoon batter into prepared muffin wells. Sprinkle 1 1/2 teaspoons Parmesan cheese evenly over top of each muffin. Bake for 20 minutes or until a toothpick inserted in center comes out clean. Place muffin pan on a wire rack and let set for 5 minutes. Remove muffins from pan and continue cooling on wire rack.
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