Print Options

Back to Biscuit-y Bell Pepper Muffins >

Include these items:

Select reviews >

Taste of Home Logo

Biscuit-y Bell Pepper Muffins

 Biscuit-y Bell Pepper Muffins
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
10 ServingsPrep: 15 min. Bake: 20 min.

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 King Arthur Unbleached 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.

2 of 2

Biscuit-y Bell Pepper Muffins (continued)

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.