Mini Pepper Corn Muffins

Name: Mini Pepper Corn Muffins
Ingredients: 2 tablespoons sweet red peppers, diced; 2 tablespoons green peppers, diced; 1 1/2 teaspoons olive oil; 1/2 cup cornmeal, plus; 2 tablespoons cornmeal; 6 tablespoons 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

13 ingredients

7 steps

Ingredients

2 tablespoons sweet red peppers, diced
2 tablespoons green peppers, diced
1 1/2 teaspoons olive oil
1/2 cup cornmeal, plus
2 tablespoons cornmeal
6 tablespoons 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

1

In a small skillet, saute' peppers in oil for 5 minutes or until tender; cool slightly.
2

In a bowl, combine the cornmeal, flour, sugar, baking powder, baking soda and salt.
3

In a small bowl, whisk the egg, buttermilk, butter and peppers until blended.
4

Stir into dry ingredients just until moistened.
5

Fill paper-lined miniature muffin cups three-fourths full.
6

Bake at 425 degrees for 6-9 minutes or until toothpick comes out clean.
7

Cool for 5 minutes before removing from pans to wire racks.

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