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Mini Pepper Corn Muffins

 Mini Pepper Corn Muffins
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.
8 ServingsPrep/Total Time: 20 min.

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 King Arthur Unbleached 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.

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Mini Pepper Corn Muffins (continued)

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.