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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    1 dozen

Ingredients

  • 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 large egg
  • 1/4 cup egg substitute
  • 1 cup fat-free milk

Directions

  • 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 in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts
1 each: 119 calories, 3g fat (1g saturated fat), 23mg cholesterol, 228mg sodium, 20g carbohydrate (4g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

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Reviews

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Average Rating:
  • lmg619
    Feb 5, 2013

    I can't stick to a recipe, not even the first time. In addition to what the recipe called for I added onion and garlic. Half of the batch I added shredded cheese to. THEY ARE AWESOME!! Thanks for the base recipe!