Biscuit-y Bell Pepper Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
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I like to use three or four different colors of pepper for these easy muffins. When you cut one open, it looks like a rainbow!Rachel Garcia, Arlington, Virginia Ingredients:
1/2 cup butter, cubed |
1/3 cup finely chopped green onions |
1/3 cup finely chopped sweet red pepper |
1/4 cup finely chopped sweet yellow pepper |
2 eggs |
2/3 cup sour cream |
1-1/2 cups king arthur unbleached all-purpose flour |
2 tablespoons sugar |
1-1/2 teaspoons baking powder |
3/4 teaspoon salt |
1/2 teaspoon dried basil |
1/4 teaspoon baking soda |
1/4 teaspoon dried tarragon |
Directions:
1. In a small skillet, melt butter. Add onions and peppers; saute until tender. Remove from the heat; cool for 5 minutes.
2. In a small bowl, whisk eggs and sour cream. Stir in onion mixture until blended. In a large bowl, combine the remaining ingredients. Stir in sour cream mixture just until moistened.
3. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 10 muffins.
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