Heat oil in a large skillet over medium heat. Add onion and bell pepper; cook, stirring often, until the onion is tender, about 5 minutes.
Meanwhile, preheat oven to 400. Grease mini muffin cups.
Whisk whole-wheat pastry flour, flour, baking powder, oregan, sugar , garlic powder & salt in a midium bowl.
Stir in mild, feta, egg, tomato paste and olives into the onion mixture. Make a well in the dry ingredients; add the wet ingredients and stir until just combined. Fill the muffin cups 2/3 full.
Bake the muffins until lightly browned, 13-15 minutes. Cool in the pan befoe turning out onto a rack. Serve warm or at room temperature.