Herbed Bell Pepper Muffins |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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These basil-and-tarragon-scented savory muffins are studded with two kinds of bell pepper. Serve them with chili, ham and bean type soups, Southwestern-style scrambled eggs, or with any type of barbeque.The recipe is from 'Sweet and Savory Muffins which was in a November 1985 issue of Bon Appetit magazine. Ingredients:
1/2 cup unsalted butter (1 stick) |
1/3 cup finely chopped green onion |
1/3 cup finely chopped red bell pepper |
1/3 cup finely chopped green bell pepper |
2/3 cup sour cream |
2 eggs, room temperature |
1 1/2 cups all-purpose flour |
2 tablespoons sugar |
2 teaspoons baking powder |
3/4 teaspoon salt |
1/2 teaspoon baking soda |
1/2 teaspoon dried basil, crumbled |
1/4 teaspoon dried tarragon, crumbled |
Directions:
1. Preheat oven to 400 degrees.
2. Generously grease 2 1/2-inch muffin cups or line with paper baking cups.
3. Melt butter in 10-inch skillet over medium heat.
4. Add onion and peppers and cook until tender and beginning to color, stirring frequently,about 7 minutes; cool to lukewarm.
5. Whisk sour cream and eggs in medium bowl; stir in onion mixture.
6. Combine flour,sugar,baking powder,salt, baking soda and herbs in large bowl; make well in center.
7. Add sour cream mixture to well; stir into dry ingredients until just blended (batter will be lumpy).
8. Spoon batter into prepared cups,filling each 3/4 full.
9. Bake until muffins are golden and tester inserted in center comes out clean, 20 to 25 minutes.
10. Cool in pan 5 minutes;turn muffins out of pan.
11. Serve warm or at room temperature.
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