MENU
  • Pinterest
    0
  • Print
    0
  • Save
    5
  • Facebook
    1
  • Email
    0

Bell Pepper Rye Muffins

  • Prep 15 min
  • Total 35 min
  • Servings 12

Serve your family these warm muffins made using bell pepper - ready in 35 minutes. MORE + LESS -

Ingredients

3/4
cup chopped red bell pepper
1/2
cup margarine or butter
1 1/4
cups all-purpose flour
3/4
cup medium rye flour
2
tablespoons sugar
3
teaspoons baking powder
3/4
teaspoon salt
1/2
teaspoon dried basil leaves
1/2
cup milk
2
eggs

Steps

Hide Images
  • 1
    Heat oven to 400°F. Grease bottoms only of 12 muffin cups or line with paper baking cups. In small skillet over medium heat, cook bell pepper in margarine until crisp-tender. Set aside.
  • 2
    In large bowl, combine all-purpose flour, rye flour, sugar, baking powder, salt and basil; mix well. In small bowl, combine milk, eggs and pepper mixture; mix well. Add to flour mixture; stir just until dry ingredients are moistened. Fill greased muffin cups 2/3 full.
  • 3
    Bake at 400°F. for 12 to 18 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.

Expert Tips

  • A yellow bell pepper makes a sweet stand-in for the red. As an alternative to sautéing a fresh pepper, use 1/2 cup chopped roasted red bell pepper and melt the 1/2 cup margarine before adding it to the batter. Roasted peppers can be purchased in jars or from the deli case (drain well before use).
  • As an alternative to the basil seasoning, mix 1 tablespoon caraway seed into the batter.

Nutrition Information

Nutrition Facts

Serving Size: 1 Muffin
Calories
170
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
2g
10%
Cholesterol
35mg
12%
Sodium
360mg
15%
Dietary Fiber
1g
4%
% Daily Value*:
Exchanges:
1 Starch; 1 Other Carbohydrate; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

Comment