Biscuit-y Bell Pepper Muffins

Name: Biscuit-y Bell Pepper Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10 muffins.
Ingredients: 1/2 cup butter, cubed; 1/3 cup finely chopped green onions; 1/3 cup finely chopped sweet red pepper; 1/4 cup finely chopped sweet yellow pepper; 2 Nellie’s Free Range Eggs; 2/3 cup sour cream; 1-1/2 cups all-purpose flour; 2 tablespoons sugar; 1-1/2 teaspoons baking powder; 3/4 teaspoon salt; 1/2 teaspoon dried basil; 1/4 teaspoon baking soda; 1/4 teaspoon dried tarragon

I like to use three or four different colors of pepper for these easy muffins. When you cut one open, it looks like a rainbow!—Rachel Garcia, Arlington, Virginia

Ingredients

1/2 cup butter, cubed
1/3 cup finely chopped green onions
1/3 cup finely chopped sweet red pepper
1/4 cup finely chopped sweet yellow pepper
2 Nellie’s Free Range Eggs
2/3 cup sour cream
1-1/2 cups all-purpose flour
2 tablespoons sugar
1-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon baking soda
1/4 teaspoon dried tarragon

Directions

In a small skillet, melt butter. Add onions and peppers; saute until tender. Remove from the heat; cool for 5 minutes.
In a small bowl, whisk eggs and sour cream. Stir in onion mixture until blended. In a large bowl, combine the remaining ingredients. Stir in sour cream mixture just until moistened.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts

1 each: 208 calories, 13g fat (8g saturated fat), 77mg cholesterol, 354mg sodium, 18g carbohydrate (4g sugars, 1g fiber), 4g protein.

Originally published as Bell Pepper Muffins in Taste of Home December/January 2009

Reviews

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Average Rating:

KmMcK

Feb 15, 2013

The overall texture was good, but around the the onions and peppers it was slimy.
tararchy

Oct 23, 2010

Good, but taste best the second day. Used half the butter and increased veggies to 1 cup.
myola

Jan 20, 2010

wonderful tasty, great alone or with soup, chili etc. Best eaten warm with butter.
GreenChef

Jan 9, 2010

These look and sound delightful. I am inclined to try these with cornmeal. MMM
tkarinas

Jan 6, 2010

This recipe is incredibly easy to make and tastes so good, I tend to make a triple batch as it vanishes very, very fast. It's delicious and my family absolutely loves it.
HDMac_WA

Sep 24, 2009

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