RED PEPPER
CORN MUFFINS
Adapted fromStill Life with Menu
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.
A little butter, oil, or oil spray for the pan
2 tablespoons butter
1 cup minced red bell pepper (approximately 1 medium-sized pepper)
1 cup unbleached white flour
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/4 cup (packed) brown sugar
1 1/4 cups cornmeal
1 egg
1 cup buttermilk or yogurt
2 tablespoons butter
1 cup minced red bell pepper (approximately 1 medium-sized pepper)
1 cup unbleached white flour
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/4 cup (packed) brown sugar
1 1/4 cups cornmeal
1 egg
1 cup buttermilk or yogurt
- Preheat oven to 400°. Grease twelve 2 1/2-inch muffin cups.
- Melt 2 tablespoons butter in a small skillet. Add the red pepper, and sauté until just tender (5 to 8 minutes). Set aside.
- 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.)
- Beat together the egg and buttermilk or yogurt. Stir this into the flour mixture along with the sautéed pepper. (Be sure to include all the butter it was cooked in!)
- Spoon the batter into the prepared muffin cups, filling them until just even with the top surface of the pan.
- 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.