Katiecooks
New member
Ingredients:
1/4 C each finely chopped red, yellow and green bell peppers
2 tbls. butter
2 C all-purpose flour
4 tbls. sugar
1 tbls. baking powder
1/4 tsp. salt
1/2 tsp. dried basil
1 C 2% milk
1 whole egg
2 egg whites
Directions:
Preheat oven to 400 degrees.
Paper-line 12 muffin cups or spray with nonstick cooking spray. In small skillet, cook peppers in butter over medium-high heat until color is bright and peppers are crisp-tender, about 3 minutes. Set aside.
In large bowl, combine flour, sugar, baking powder, salt and basil. In small bowl, combine milk, whole egg and egg whites until blended. Add milk mixture and peppers with drippings to flour mixture and stir until just moistened. Spoon into muffin cups. Bake 15 minutes or until golden and tooth pick inserted in centers comes out clean. Cool slightly and remove from pan. Serve warm with plenty of butter. These are so colorful and tasty!
1/4 C each finely chopped red, yellow and green bell peppers
2 tbls. butter
2 C all-purpose flour
4 tbls. sugar
1 tbls. baking powder
1/4 tsp. salt
1/2 tsp. dried basil
1 C 2% milk
1 whole egg
2 egg whites
Directions:
Preheat oven to 400 degrees.
Paper-line 12 muffin cups or spray with nonstick cooking spray. In small skillet, cook peppers in butter over medium-high heat until color is bright and peppers are crisp-tender, about 3 minutes. Set aside.
In large bowl, combine flour, sugar, baking powder, salt and basil. In small bowl, combine milk, whole egg and egg whites until blended. Add milk mixture and peppers with drippings to flour mixture and stir until just moistened. Spoon into muffin cups. Bake 15 minutes or until golden and tooth pick inserted in centers comes out clean. Cool slightly and remove from pan. Serve warm with plenty of butter. These are so colorful and tasty!