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Prep Time: 10 Minutes Cook Time: 9 Minutes |
Ready In: 19 Minutes Servings: 8 |
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These bite-size muffins go well with almost any meal. Ingredients:
2 tablespoons sweet red peppers, diced |
2 tablespoons green peppers, diced |
1 1/2 teaspoons olive oil |
1/2 cup cornmeal, plus |
2 tablespoons cornmeal |
6 tablespoons flour |
1 1/2 teaspoons sugar |
1/2 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1 egg |
1/2 cup buttermilk |
3 tablespoons butter, melted |
Directions:
1. In a small skillet, saute' peppers in oil for 5 minutes or until tender; cool slightly.
2. In a bowl, combine the cornmeal, flour, sugar, baking powder, baking soda and salt.
3. In a small bowl, whisk the egg, buttermilk, butter and peppers until blended.
4. Stir into dry ingredients just until moistened.
5. Fill paper-lined miniature muffin cups three-fourths full.
6. Bake at 425 degrees for 6-9 minutes or until toothpick comes out clean.
7. Cool for 5 minutes before removing from pans to wire racks.
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