Bell Pepper Muffins

I was cleaning out my fridge this morning and I found a bag of red, yellow, and orange bell peppers that needed to be used up this morning.

I decided I needed to freeze some, and so I got to choppin.

As I was chopping, these Bell Pepper Muffins came to mind. Therefore... I whipped up a batch for Muffin Monday.

You can also whip up a batch if you would like. As I was thinking about these muffins and throwing the ingredients into a bowl... my thoughts wandered to what I was going to make for dinner tonight.

What do you think would be paired good with these Bell Pepper Muffins??

I decided on spaghetti.

You could also serve them with some scrambled eggs... breakfast for dinner.

Whatever you serve them with... they will add a nice unique muffin to your meal.

Here is the recipe:

Bell Pepper Muffins

By Carrie Perrins

* adapted from The Sugar Association

• ¼ cup finely chopped red bell pepper
• ¼ cup finely chopped yellow bell pepper
• ¼ cup finely chopped green bell pepper
• 2 Tbsp. margarine
• 2 cups all purpose flour
• 4 Tbsp. sugar
• 1 Tbsp. baking powder 
• ¾ tsp. salt
• ½ tsp. dried basil leaves

• 1 cup milk
• 1 whole egg
• 2 egg whites

Directions:

Preheat oven to 400 degrees. 

Line muffin tin with paper cups. 

In a small skillet, cook peppers in margarine over medium-high heat for 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 to dry flour mixture. 

Add peppers to dry flour mixture. 

Stir until just moistened. 

Spoon into prepared muffin cups. 

Bake for 15 minutes. 

Remove from pan and let cool. 

Makes 12 Muffins

They are unique. 

They are good. 

They are colorful.

Happy Muffin Monday!

Carrie