Mini Pepper Corn Muffins Recipe

Mini Pepper Corn Muffins Recipe photo by Taste of Home

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Mini Pepper Corn Muffins, from Lucy Fouts of Jacksonville, Texas, make a cute accompaniment to almost any meal. These golden bite-size gems are enhanced by flecks of red and green pepper.

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Mini Pepper Corn Muffins Recipe

Prep/Total Time: 20 min.

Yield: 8 Servings

10 10 20

Ingredients

2 tablespoons each diced sweet red and green pepper
1-1/2 teaspoons olive oil
1/2 cup plus 2 tablespoons cornmeal
6 tablespoons all-purpose flour
1-1/2 teaspoons sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 cup buttermilk
3 tablespoons butter, melted

Directions

In a small skillet, saute peppers in oil for 5 minutes or until tender; cool slightly. In a bowl, combine the cornmeal, flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the egg, buttermilk, butter and peppers until blended. Stir into dry ingredients just until moistened.
Fill paper-lined miniature muffin cups three-fourths full. Bake at 425° for 6-9 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: about 2 dozen.

Nutritional Facts 1 serving (3 each) equals 117 calories, 6 g fat (3 g saturated fat), 39 mg cholesterol, 206 mg sodium, 13 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Mini Pepper Corn Muffins in Taste of Home April/May 2004, p8