RED PEPPER CORN MUFFINS
Bits of sweet red pepper make these muffins so pretty and the buttermilk adds flavour without fat. You can substitute jarred pimiento or roasted red pepper if you like but drain them well and pat dry. Adapted from Gourmet magazine.
Provided by Cookin-jo
Categories Quick Breads
Time 22m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Generously butter muffin tin -- 12 muffin regular size.
- Whisk together cornmeal, flour, baking powder, baking soda and salt in a large mixing bowl.
- Whisk together eggs, buttermilk and melted butter in a medium bowl.
- Add buttermilk mixture and red peppers to the flour mixture and stir until just combined; do not overmix.
- Place about 1/3 cup mixture into each of 12 muffin cups.
- Bake for 12 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
- Carefully remove muffins from tin to a wire rack to cool.
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SHARUF KHAN
[email protected]These muffins are the perfect grab-and-go breakfast or snack. They're also great for packing in lunches.
MOVIES HOOD4U
[email protected]These muffins are so moist and flavorful. I love the crunchy cornmeal topping.
Christoph Dell
[email protected]These muffins are a great way to use up leftover corn. They're also a great way to get kids to eat their vegetables.
Khamari Moore
[email protected]I love the sweet and savory flavor of these muffins. They're perfect for a quick breakfast or snack.
Yan Lin
[email protected]These muffins are so easy to make and they're always a hit with my family and friends. They're the perfect addition to any brunch or potluck.
Ssendagire Joel
[email protected]I made these muffins with gluten-free flour and they turned out great! They're a delicious and healthy way to start the day.
Tin Cup Alley
[email protected]These muffins are the perfect grab-and-go breakfast or snack. They're also great for packing in lunches.
Arbaz Yousaf
[email protected]I'm not usually a fan of corn muffins, but these are amazing! They're so moist and flavorful. I love the addition of red pepper and cornmeal.
Oliver Chalwa
[email protected]These muffins are a great way to get kids to eat their vegetables. My kids love the sweet corn and the red pepper adds a fun pop of color.
Oyoma Otughwo
[email protected]I've made these muffins several times now and they're always a hit. They're the perfect combination of sweet and savory. I love serving them with a dollop of honey butter.
Mudasir Panji
[email protected]These muffins are so easy to make and they're always a crowd-pleaser. I love that I can use fresh or frozen corn. They're perfect for any occasion.
muhammad areeb
[email protected]I made these muffins for my family and they loved them! They're so moist and flavorful. I especially love the crunchy cornmeal topping.
MUHAMMAD AHMAD KHALID
[email protected]These muffins are perfect for a quick and easy breakfast or snack. They're also a great way to use up leftover corn. I'll definitely be making these again and again.
Akash Danwar
[email protected]I was a bit hesitant to try these muffins because I'm not a big fan of cornbread. But I'm so glad I did! They're not like any cornbread I've ever had before. They're light and fluffy, with a slightly sweet flavor. I'll definitely be making these agai
man basnet
[email protected]I love the combination of red pepper and corn in these muffins. They're so unique and delicious. I've already shared the recipe with all my friends!
Audrey
[email protected]These muffins were a hit at my breakfast party! They're moist and flavorful, with just the right amount of sweetness. I'll definitely be making them again.