Roasted Red Pepper Muffins Recipes

Steps:

• In a large bowl, combine the flour, baking powder, salt and baking soda. In another bowl, combine the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in the cheese, peppers and basil., Fill greased muffin cups three-fourths full. Bake at 375° for 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• Remove and discard seeds from pepper half. Place cut side down on a baking sheet. Broil 4 in. from the heat until the skin blisters, about 6 minutes. Immediately place pepper half in a small bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin; chop pepper., In a small nonstick skillet coated with cooking spray, saute onion in butter until tender. In a large bowl, whisk the egg whites, eggs, milk, and pepper. Pour into the pan. Add bacon and chopped pepper; cook and stir over medium heat until eggs are completely set., Remove from the heat. Sprinkle with cheese; cover and let stand until cheese is melted. Spoon onto English muffins. Serve immediately.

Steps:

• Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray, or line with paper baking cups.
• Beat milk, oil and egg whites in large bowl with fork. Stir in remaining ingreidents just until flour is moistened. Divide batter evenly among muffin cups.
• Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm.

Steps:

• Preheat oven to 375°F
• Spray 12 standard (1/3-cup) muffin cups with nonstick spray.
• Whisk flour, sugar, baking powder, paprika, and salt in medium bowl. Whisk milk, oil, and eggs in large bowl to blend. Add dry ingredients; whisk just until blended. Add spinach, feta, and peppers; fold to incorporate evenly.
• Divide batter among prepared muffin cups.
• Bake muffins until tester inserted into center comes out clean, 25 to 28 minutes for standard muffins
• Cool 5 minutes. Run knife around muffins to release from pan. Invert pan to release muffins, then turn muffins right side up and cool completely.

Steps:

• Preheat oven to 425°F. and butter twelve 1/3-cup muffin tins.
• In a bowl whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, and Cheddar. In a small bowl whisk together buttermilk, egg, butter, and chilies. Add buttermilk mixture to cornmeal mixture, stirring until just combined, and stir in roasted peppers (do not overmix).
• Divide batter evenly among muffin tins and bake in middle of oven 15 to 20 minutes, or until golden and a tester comes out clean.

Steps:

• Preheat oven to 400 degrees.
• Generously butter muffin tin -- 12 muffin regular size.
• Whisk together cornmeal, flour, baking powder, baking soda and salt in a large mixing bowl.
• Whisk together eggs, buttermilk and melted butter in a medium bowl.
• Add buttermilk mixture and red peppers to the flour mixture and stir until just combined; do not overmix.
• Place about 1/3 cup mixture into each of 12 muffin cups.
• Bake for 12 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
• Carefully remove muffins from tin to a wire rack to cool.