Bell Pepper Rye Muffins-Microwave Version
Created by Chocolatll on October 2, 2015
- Servings: 12
- Prep Time: 10m
- Cook Time: 5m
- Recipe #21168
Ingredients
- 3/4 cup red bell pepper, chopped
- 1/2 cup butter
- 1 1/2 cups all-purpose flour
- 3/4 cup rye flour
- 2 tablespoons granulated sugar
- 3 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon dried basil
- 1/2 cup milk
- 2 large eggs
- Corn flake crumbs (optional)
How to Make
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Step 1: Place butter in 4-cup microwave-safe measuring cup.
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Step 2: Microwave on high until melted, 30-45 seconds.
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Step 3: Add peppers and microwave until slightly softened, 2-2 1/2 minutes.
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Step 4: Combine flours, sugar, baking powder, salt and basil in large bowl and mix well.
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Step 5: Combine eggs, milk and pepper mixture.
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Step 6: Stir egg mixture into flour mixture just until moistened.
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Step 7: Line each cup of a 6-cup microwave muffin pan with 2 paper baking cups (to absorb moisture).
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Step 8: Fill cups 2/3 full.
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Step 9: Sprinkle with corn flake crumbs, if desired.
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Step 10: Microwave on high until tester comes out clean, 2-2 1/2 minutes, rotating pan 1/2 turn halfway through.
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Step 11: Remove immediately.
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Step 12: Repeat with remaining batter.
Nutritional Facts
- 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