Confetti Muffins

Name: Confetti Muffins
Ingredients: 1-1/2 cups all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon dried basil; 1/4 teaspoon dried tarragon; 1/3 cup chopped green onions; 1/3 cup chopped sweet red pepper; 1/4 cup chopped green pepper; 1/2 cup butter, cubed; 1/4 cup minced fresh parsley or 4 teaspoons dried parsley flakes; 2 eggs; 2/3 cup sour cream; 1 tablespoon Dijon mustard

15 ingredients

3 steps

Ingredients

1-1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon dried tarragon
1/3 cup chopped green onions
1/3 cup chopped sweet red pepper
1/4 cup chopped green pepper
1/2 cup butter, cubed
1/4 cup minced fresh parsley or 4 teaspoons dried parsley flakes
2 eggs
2/3 cup sour cream
1 tablespoon Dijon mustard

Directions

1

In a large bowl, combine the first seven ingredients; set aside. In a skillet, saute onions and peppers in butter until tender. Stir in parsley; cook for 10 minutes.
2

In a large bowl, beat the eggs, sour cream and mustard. Add onion mixture. Stir into dry ingredients just until moistened.
3

Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm or at room temperature.