Serve your family these warm muffins made using bell pepper - ready in 35 minutes.
Bell Pepper Rye Muffins
- Prep Time 15 min
- Total 35 min
- Ingredients 10
- Servings 12
Ingredients
- 3/4 cup chopped red bell pepper
- 1/2 cup margarine or butter
- 1 1/4 cups all-purpose flour
- 3/4 cup medium rye flour
- 2 tablespoons sugar
- 3 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon dried basil leaves
- 1/2 cup milk
- 2 eggs
Instructions
-
Step1Heat oven to 400°F. Grease bottoms only of 12 muffin cups or line with paper baking cups. In small skillet over medium heat, cook bell pepper in margarine until crisp-tender. Set aside.
-
Step2In large bowl, combine all-purpose flour, rye flour, sugar, baking powder, salt and basil; mix well. In small bowl, combine milk, eggs and pepper mixture; mix well. Add to flour mixture; stir just until dry ingredients are moistened. Fill greased muffin cups 2/3 full.
-
Step3Bake at 400°F. for 12 to 18 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.
Nutrition
170
Calories
9g
Total Fat
Nutrition Facts
Serving Size: 1 Muffin
- Calories
- 170
- Calories from Fat
- 80
- Total Fat
- 9g
- 14%
- Saturated Fat
- 2g
- 10%
- Cholesterol
- 35mg
- 12%
- Sodium
- 360mg
- 15%
- Dietary Fiber
- 1g
- 4%
% Daily Value*:
Exchanges:
1 Starch; 1 Other Carbohydrate; 2 Fat;Tips from the
Pillsbury Kitchens
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