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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 12 |
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These savory herb and vegetable muffins are a nice bread from the usual sweet muffins. Serve them with soups, barbecued entrees or main-dish salads for a meal your family will love. Ingredients:
1-1/2 cups king arthur unbleached all-purpose flour |
2 tablespoons sugar |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon dried basil |
1/4 teaspoon dried tarragon |
1/3 cup chopped green onions |
1/3 cup chopped sweet red pepper |
1/4 cup chopped green pepper |
1/2 cup butter, cubed |
1/4 cup minced fresh parsley or 4 teaspoons dried parsley flakes |
2 eggs |
2/3 cup sour cream |
1 tablespoon dijon mustard |
Directions:
1. In a large bowl, combine the first seven ingredients; set aside. In a skillet, saute onions and peppers in butter until tender. Stir in parsley; cook for 10 minutes.
2. In a large bowl, beat the eggs, sour cream and mustard. Add onion mixture. Stir into dry ingredients just until moistened.
3. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm or at room temperature. Yield: 1 dozen.
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