Bell Pepper Rye Muffins

Serve your family these warm muffins made using bell pepper - ready in 35 minutes. MORE+ LESS-

By Pillsbury Kitchens

July 26, 2010

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

tablespoons sugar

teaspoons baking powder

3/4

teaspoon salt

1/2

teaspoon dried basil leaves

1/2

cup milk

eggs

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1

Heat 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.
2

In 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.
3

Bake at 400°F. for 12 to 18 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.

A yellow bell pepper makes a sweet stand-in for the red. As an alternative to sautéing a fresh pepper, use 1/2 cup chopped roasted red bell pepper and melt the 1/2 cup margarine before adding it to the batter. Roasted peppers can be purchased in jars or from the deli case (drain well before use).
As an alternative to the basil seasoning, mix 1 tablespoon caraway seed into the batter.