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Bell Pepper Muffins Recipe

Bell Pepper Muffins Recipe

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. YIELD:12 servings


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


  • 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. Combine 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 comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

Nutritional 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.

Reviews for Bell Pepper Muffins

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Reviewed 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!"

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