Mini Pepper Corn Muffins

Name: Mini Pepper Corn Muffins
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: about 2 dozen.
Ingredients: 2 tablespoons each diced sweet red and green pepper; 1-1/2 teaspoons olive oil; 1/2 cup plus 2 tablespoons cornmeal; 6 tablespoons all-purpose flour; 1-1/2 teaspoons sugar; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1 egg; 1/2 cup buttermilk; 3 tablespoons butter, melted

Mini Pepper Corn Muffins, from Lucy Fouts of Jacksonville, Texas, make a cute accompaniment to almost any meal. These golden bite-size gems are enhanced by flecks of red and green pepper.

Ingredients

2 tablespoons each diced sweet red and green pepper
1-1/2 teaspoons olive oil
1/2 cup plus 2 tablespoons cornmeal
6 tablespoons all-purpose flour
1-1/2 teaspoons sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 cup buttermilk
3 tablespoons butter, melted

Directions

In a small skillet, saute peppers in oil for 5 minutes or until tender; cool slightly. In a bowl, combine the cornmeal, flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the egg, buttermilk, butter and peppers until blended. Stir into dry ingredients just until moistened.
Fill paper-lined miniature muffin cups three-fourths full. Bake at 425° for 6-9 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.