Print Options

Back to Roasted Red Pepper Muffins >

Include these items:

Taste of Home Logo

Roasted Red Pepper Muffins

 Roasted Red Pepper Muffins
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.
12 ServingsPrep/Total Time: 30 min.

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,

2 of 2

Roasted Red Pepper Muffins (continued)

Nutritional Facts: 6 g fat (1 g saturated fat), 21 mg cholesterol, 209 mg sodium, 19 g carbohydrate, 1 g fiber, 4 g protein.