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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Featuring three types of peppers and a hint of basil, these tender muffins are perfect with chicken. I trimmed down the original recipe to make them low in fat and cholesterol. -Karen Shipp of San Antonio, Texas Ingredients:
1/4 cup each chopped green pepper, sweet yellow pepper and sweet red pepper |
2 tablespoons butter |
2 cups king arthur unbleached all-purpose flour |
2 tablespoons sugar |
2-1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon dried basil |
1 egg |
1/4 cup egg substitute |
1 cup fat-free milk |
Directions:
1. In a nonstick skillet, saute peppers in butter until tender; set aside. In a large bowl, combine the flour, sugar, baking powder, salt and basil. Whisk the egg, egg substitute and milk; stir into dry ingredients just until moistened. Fold in the peppers.
2. Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
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