Basil-Red Pepper Muffins

Title:
Basil-Red Pepper Muffins

Yield:
12 Servings

Categories:
Grain,
Breakfast,
Muffins




Ingredients:





     1 c  Skim milk


   1/3 c  Olive oil


     2    Egg whites or


   1/4 c  Cholesterol-free egg product


     2 c  All-purpose flour


   1/3 c  Chopped red bell pepper


   1/4 c  Chopped green onions (with


          Tops)


     2 tb Chopped fresh or


     1 ts Dried basil


     1 tb Sugar


     3 ts Baking powder


   1/2 ts Salt


   1/8 ts Pepper






 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


 Posted to MM-Recipes Digest V4 #190 by "Bob & Carole Walberg"


 
on Jul 23, 1997