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Roasted Red Pepper Muffins

In 1998, I was the chairman of the 4-H committee designated to assemble a cookbook. This recipe was submitted by an 11-year-old boy, who used it for one of his baking projects.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    1 dozen


  • 1 teaspoon cornmeal
  • 1-3/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon coarsely ground pepper, divided
  • 1/4 teaspoon salt
  • 1 egg
  • 3/4 cup buttermilk
  • 1/4 cup vegetable oil
  • 2/3 cup chopped roasted sweet red peppers
  • 1/2 cup shredded part-skim mozzarella cheese


  • Grease muffin cups and sprinkle with the cornmeal; set aside. In a large bowl, combine the flour, sugar, baking powder, 1/4 teaspoon pepper and salt. In another bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in red pepper and cheese.
  • Fill prepared muffin cups two-thirds full. Sprinkle with remaining pepper. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
Nutrition Facts
1 each: 149 calories, 6g fat (1g saturated fat), 21mg cholesterol, 209mg sodium, 19g carbohydrate (5g sugars, 1g fiber), 4g protein.

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