| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Veg09 |
1 |
servings |
INGREDIENTS
|
|
A little butter or oil or oil spray for |
|
|
The pan |
| 2 |
tb |
Butter |
| 1 |
c |
Minced red bell pepper |
|
|
(approximately 1 medium-sized pepper) |
| 1 |
c |
Unbleached white flour |
| 1/2 |
ts |
Salt |
| 1 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Baking powder |
| 1/4 |
c |
Brown sugar; (packed) |
| 1 1/4 |
c |
Cornmeal |
| 1 |
|
Egg |
| 1 |
c |
Buttermilk or yogurt |
INSTRUCTIONS
Preparation time: 20 minutes to prepare, 15 to 20 minutes to bake Yield: 1
dozen medium-sized muffins
These delicious savory muffins are easy to make and very pretty. Eat them
plain, or split and toast them, then melt some cheddar cheese over each
half. They are heavenly with Lentil Chili.
1.Preheat oven to 400°. Grease twelve 2 1/2-inch muffin cups.
2.Melt 2 tablespoons butter in a small skillet. Add the red pepper, and
saut. until just tender (5 to 8 minutes). Set aside.
3.In a medium-sized bowl sift together flour, salt, baking soda, and baking
powder. Stir in brown sugar and cornmeal, and mix until quite uniform. (You
may have to use your hands to break up and distribute the brown sugar.)
4.Beat together the egg and buttermilk or yogurt. Stir this into the flour
mixture along with the saut.ed pepper. (Be sure to include all the butter
it was cooked in!)
5.Spoon the batter into the prepared muffin cups, filling them until just
even with the top surface of the pan.
6.Bake for 15 to 20 minutes, or until a knife inserted into the center
comes out clean and the tops are beginning to brown. Cool in the pan for
about 10 minutes before removing.
www.molliekatzen.com 3/99
Recipe by: Adapted from "Still Life with Menu"
Converted by MM_Buster v2.0l.
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