Bell Pepper Muffins

Name: Bell Pepper Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 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

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 1 dozen.

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

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

1. 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.
2. 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.

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