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Title: Basil-Red Pepper Muffins
Categories: Grain Breakfast Muffins
Yield: 12 Servings

1cSkim milk
1/3cOlive oil
2 Egg whites or
1/4cCholesterol-free egg product
2cAll-purpose flour
1/3cChopped red bell pepper
1/4cChopped green onions (with
  Tops)
2tbChopped fresh or
1tsDried basil
1tbSugar
3tsBaking powder
1/2tsSalt
1/8tsPepper

Heat oven to 400 degrees. Spray 12 medium muffin cups, 2-1/2 X 1-1/4 inches, with nonstick cooking spray. Beat milk, oil and egg whites in large bowl, using fork. Stir in remaining ingredients just until flour is moistened. Divide batter among muffin cups. Bake 18 to 20 minutes or until golden brown. Immediately remove muffins from pan.

MICROWAVE DIRECTIONS: Place 6 paper baking cups in microwavable muffin ring. Prepare batter as directed. Fill each muffin cup with scant 1/4 cup batter. Microwave uncovered on high 3 to 5 minutes, rotating ring 1/4 turn every minute, until tops are almost dry and wooden pick inserted in centers comes out clean. (Parts of muffins may appear slightly moist but will continue to cook while standing.) Immediately remove muffins from ring. Let stand uncovered on wire rack 2 minutes. Repeat with remaining batter. 12 MUFFINS. Recipe by: Betty Crocker's Low-Fat By fatfree-request@fatfree.com on Jun 16, 1997

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