Mini Pepper Corn Muffins Recipe

Mini Pepper Corn Muffins Recipe
Mini Pepper Corn Muffins Recipe photo by Taste of Home
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Mini Pepper Corn Muffins Recipe

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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.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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. Yield: about 2 dozen.
Originally published as Mini Pepper Corn Muffins in Taste of Home April/May 2004, p8

Nutritional Facts

3 each: 117 calories, 6g fat (3g saturated fat), 39mg cholesterol, 206mg sodium, 13g carbohydrate (2g sugars, 1g fiber), 3g protein.

  • 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
  1. 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.
  2. 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. Yield: about 2 dozen.
Originally published as Mini Pepper Corn Muffins in Taste of Home April/May 2004, p8

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