Bell Pepper Rye Muffins
Recipe: #21167
October 02, 2015
Categories: Breads, Peppers, Brunch, Oven Bake, 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
Preheat oven to 400° F.
Step 2
Melt butter in small skillet.
Step 3
Cook peppers until slightly softened, about 2 minute; set aside.
Step 4
Combine flours, sugar, baking powder, salt and basil in a large bowl and mix well.
Step 5
Combine eggs, milk, and pepper mixture.
Step 6
Add egg mixture to flour mixture, and mix just until all flour is moistened.
Step 7
Spoon into 12 greased muffin cups.
Step 8
Bake 12-18 minutes, or until tester comes out clean.
Step 9
Remove from pans immediately.
Tips
No special items needed.
0 Reviews
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