Bell Pepper Rye Muffins-Microwave Version
Recipe: #21168
October 02, 2015
Categories: Breads, Eggs, Peppers, Brunch, Vegetarian, Quick Breads, Flour, Muffins, Kosher Dairy, more
"Adapted from Pillsbury's Bake It Easy Recipes."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (65.1 g)
- Calories 181.5
- Total Fat - 9.3 g
- Saturated Fat - 5.4 g
- Cholesterol - 56.2 mg
- Sodium - 328.5 mg
- Total Carbohydrate - 20.8 g
- Dietary Fiber - 1.4 g
- Sugars - 3.1 g
- Protein - 4.3 g
- Calcium - 110.2 mg
- Iron - 0.8 mg
- Vitamin C - 11.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place butter in 4-cup microwave-safe measuring cup.
Step 2
Microwave on high until melted, 30-45 seconds.
Step 3
Add peppers and microwave until slightly softened, 2-2 1/2 minutes.
Step 4
Combine flours, sugar, baking powder, salt and basil in large bowl and mix well.
Step 5
Combine eggs, milk and pepper mixture.
Step 6
Stir egg mixture into flour mixture just until moistened.
Step 7
Line each cup of a 6-cup microwave muffin pan with 2 paper baking cups (to absorb moisture).
Step 8
Fill cups 2/3 full.
Step 9
Sprinkle with corn flake crumbs, if desired.
Step 10
Microwave on high until tester comes out clean, 2-2 1/2 minutes, rotating pan 1/2 turn halfway through.
Step 11
Remove immediately.
Step 12
Repeat with remaining batter.
Tips
- 4-sup microwave-safe measuring cup
- 6-cup microwave-safe muffin pan
- 24 paper baking cups
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