Roasted Red Pepper Muffins Recipe

Roasted Red Pepper Muffins Recipe photo by Taste of Home

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In 1998, I was the chairman of the 4-H committee designated to assemble a cookbook. This recipe was submitted by an 11-year-old boy, who used it for one of his baking projects.

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Roasted Red Pepper Muffins Recipe

Prep/Total Time: 30 min.

Yield: 12 Servings

10 20 30

Ingredients

1 teaspoon cornmeal
1-3/4 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon coarsely ground pepper, divided
1/4 teaspoon salt
1 egg
3/4 cup buttermilk
1/4 cup vegetable oil
2/3 cup chopped roasted sweet red peppers
1/2 cup shredded part-skim mozzarella cheese

Directions

Grease muffin cups and sprinkle with the cornmeal; set aside. In a large bowl, combine the flour, sugar, baking powder, 1/4 teaspoon pepper and salt. In another bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in red pepper and cheese.
Fill prepared muffin cups two-thirds full. Sprinkle with remaining pepper. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1 dozen.

Nutritional Facts 1 serving (1 each) equals 149 calories, 6 g fat (1 g saturated fat), 21 mg cholesterol, 209 mg sodium, 19 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Roasted Red Pepper Muffins in Best of Country Breads , p15

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