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Confetti Muffins Recipe

These savory herb and vegetable muffins are a nice bread from the usual sweet muffins. Serve them with soups, barbecued entrees or main-dish salads for a meal your family will love.

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12 Servings
Prep: 20 min. + cooling Bake: 15 min.

Ingredients

1-1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon dried tarragon
1/3 cup chopped green onions
1/3 cup chopped sweet red pepper
1/4 cup chopped green pepper
1/2 cup butter, cubed
1/4 cup minced fresh parsley or 4 teaspoons dried parsley flakes
2 eggs
2/3 cup sour cream
1 tablespoon Dijon mustard

Directions

In a large bowl, combine the first seven ingredients; set aside. In a skillet, saute onions and peppers in butter until tender. Stir in parsley; cook for 10 minutes.
In a large bowl, beat the eggs, sour cream and mustard. Add onion mixture. Stir into dry ingredients just until moistened.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm or at room temperature. Yield: 1 dozen.

Nutrition Facts: 1 serving (1 each) equals 176 calories, 11 g fat (7 g saturated fat), 65 mg cholesterol, 345 mg sodium, 15 g carbohydrate, 1 g fiber, 3 g protein.

Confetti Muffins published in Best of Country Breads , p14

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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