BELL PEPPER MUFFINS
Featuring three types of peppers and a hint of basil, these tender muffins are perfect with chicken. I trimmed down the original recipe to make them low in fat and cholesterol. -Karen Shipp of San Antonio, Texas
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a nonstick skillet, saute peppers in butter until tender; set aside. In a large bowl, combine the flour, sugar, baking powder, salt and basil. Whisk the egg, egg substitute and milk; stir into dry ingredients just until moistened. Fold in the peppers., Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 119 calories, Fat 3g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 228mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
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Richard Anderson
[email protected]I'm allergic to eggs, so I substituted flax eggs in this recipe. They turned out great!
adam ahmedlebda
[email protected]These muffins are a great way to use up leftover bell peppers. I always have a few extra peppers in my fridge, so this recipe is a lifesaver.
Thulasizwe Nzima
[email protected]I'm a picky eater, but I really enjoyed these muffins. They were moist and flavorful, with a nice crispy crust.
Bizzare Blake
[email protected]I'm not sure what I did wrong, but my muffins didn't turn out like the picture. They were flat and dense.
Caitlin Dryden
[email protected]1 star. These muffins were a complete disaster. They were dry, crumbly, and flavorless.
Metal Mania
[email protected]I would give these muffins a 3 out of 5. They were good, but not great. I think they could have used a little more seasoning.
Hello Abdou
[email protected]5 stars! These muffins are amazing! I've already made them twice and they're a hit with my family and friends.
Elite Gamerz
[email protected]These muffins were a lot of work to make and they didn't turn out very well. I wouldn't recommend this recipe.
Bibe Mukhiya
[email protected]I found that these muffins were a bit too spicy for my taste. Next time, I'll use less cayenne pepper.
Sir
[email protected]I was disappointed with these muffins. They were dry and crumbly, and they didn't have much flavor.
Jonota bajar Bd
[email protected]I've made these muffins several times now and they're always a crowd-pleaser. I love that they're so versatile - I can add different vegetables, meats, or cheeses depending on what I have on hand.
RUOK Foysal
[email protected]I made these muffins for my kids' lunchboxes and they were a huge success. They're so much healthier than store-bought muffins and they taste just as good.
ELVIN kelvin
[email protected]I followed the recipe exactly and my muffins turned out perfectly. They were light and fluffy, with a nice crispy crust.
ocamia williams
[email protected]I'm not usually a fan of bell peppers, but these muffins were surprisingly delicious. The sweetness of the peppers balanced out the spice of the sausage perfectly.
Misbah Ahmed
[email protected]These bell pepper muffins were a hit at my brunch party! They were so easy to make and everyone loved them.