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Biscuit-y Bell Pepper Muffins Recipe

Photo by: Taste of Home Biscuit-y Bell Pepper Muffins Recipe

I like to use three or four different colors of pepper for these easy muffins. When you cut one open, it looks like a rainbow!—Rachel Garcia, Arlington, Virginia

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Biscuit-y Bell Pepper Muffins Recipe

Prep: 15 min. Bake: 20 min.

Yield: 10 Servings

15 20 35

Ingredients

1/2 cup butter, cubed
1/3 cup finely chopped green onions
1/3 cup finely chopped sweet red pepper
1/4 cup finely chopped sweet yellow pepper
2 eggs
2/3 cup sour cream
1-1/2 cups all-purpose flour
2 tablespoons sugar
1-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon baking soda
1/4 teaspoon dried tarragon

Directions

In a small skillet, melt butter. Add onions and peppers; saute until tender. Remove from the heat; cool for 5 minutes.
In a small bowl, whisk eggs and sour cream. Stir in onion mixture until blended. In a large bowl, combine the remaining ingredients. Stir in sour cream mixture just until moistened.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 10 muffins.

Nutritional Facts 1 muffin equals 208 calories, 13 g fat (8 g saturated fat), 77 mg cholesterol, 354 mg sodium, 18 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Biscuit-y Bell Pepper Muffins in Taste of Home December/January 2009, p69

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