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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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These golden bite-size gems are enchanced by flecks of red and green peppers. Ingredients:
2 tbs. each diced sweet red and green peppers |
1 - 1/2 tps. olive oil |
1/2 cup plus 2 tbs. cornmeal |
6 tbs. all-purpose flour |
1 -1/2 tps. sugar |
1/2 tps. baking powder |
1/4 tps. baking soda |
1/4 tps. salt |
1 egg |
1/2 cup buttermilk |
3 tbs. butter, melted |
Directions:
1. 1. In a small skillet, saute peppers in oil for 5 minutes or until tender; cool slightly. In a bowl, combine the cornmeal, flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the egg, buttermilk, butter and peppers until blended. Stir into dry ingredients just until moistened. Fill paper-lined miniature muffin cups three-fourths full. Bake at 425 F. for 6-10 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
2. 2. Yield: about 2 dozen.
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