My mom baked up these delicious bell pepper muffins a few weekends ago, and I just love them! They are a perfect accompaniment to any soup, salad, or dinner entree. {Out of this world when served with pepper jelly}
Note: No accidents occurred in the making of this recipe. Whether my mom is cooking, cleaning, or "fixing" something, calamity seems to follow. Bell Pepper Muffins are apparently calamity proof.
This recipe was contributed by Karen Ship of San Antonio, Texas to the Taste of Home Guilt Free Cooking cookbook collection. I borrowed this cookbook from the library but bought it within a week...it's that great.
One serving = 1 muffin
119 calories ♥ 3g fat ♥ 1g saturated fat ♥ 23 mg cholesterol ♥ 228mg sodium ♥ 20g carbohydrate ♥ 1g fiber ♥ 4g protein
Preparation time: 30 minutes
Yield: 1 dozen
Bell Pepper Muffins
Ingredients
- 1/4 cup each chopped green pepper, sweet yellow pepper, and sweet red pepper
- 2 tablespoons butter
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 1 egg
- 1//4 cup egg substitute
- 1 cup fat-free milk
Preparation
1) Preheat the oven to 400° F.
2) Using a nonstick skillet, saute peppers in butter until tender, then set aside.
3) In a large mixing bowl, combine the flour, sugar, baking powder, salt, and basil.
4) In a medium mixing bowl, combine the egg, egg substitute, and milk. Then stir into dry ingredients until just moistened.
5) Fold in the peppers.
6) Coat muffin cups with cooking spray and fill two-thirds full with batter.
7) Bake in oven for 15-18 minutes or until a toothpick comes out clean.
8) Cool for 5 minutes, then remove muffins from pan to a wire rack to continue cooling.
9) Enjoy!
