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Bell Pepper Muffins

 Bell Pepper Muffins
Featuring three types of peppers and a hint of basil, these tender muffins are perfect with chicken. I trimmed down the original recipe to make them low in fat and cholesterol. -Karen Shipp of San Antonio, Texas
12 ServingsPrep/Total Time: 30 min.


  • 1/4 cup each chopped green pepper, sweet yellow pepper and sweet red pepper
  • 2 tablespoons butter
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1 egg
  • 1/4 cup egg substitute
  • 1 cup fat-free milk


  • In a nonstick skillet, saute peppers in butter until tender; set
  • aside. In a large bowl, combine the flour, sugar, baking powder,
  • salt and basil. Whisk the egg, egg substitute and milk; stir into
  • dry ingredients just until moistened. Fold in the peppers.
  • Coat muffin cups with cooking spray; fill two-thirds full with
  • batter. Bake at 400° for 15-18 minutes or until a toothpick
  • inserted near the center comes out clean. Cool for 5 minutes before
  • removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Nutritional Facts: 1 muffin equals 119 calories, 3 g fat (1 g saturated fat), 23 mg cholesterol, 228 mg sodium,

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Bell Pepper Muffins (continued)

Nutritional Facts: 20 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.