Basil Red Pepper Muffins
Serving Size : 12
Ingredients for prepare Basil Red Pepper Muffins
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | cup | skim milk |
| 1/3 | cup | olive oil |
| 2 | | egg whites or |
| 1/4 | cup | cholesterol-free egg product |
| 2 | cups | all-purpose flour |
| 1/3 | cup | chopped red bell pepper |
| 1/4 | cup | chopped green onions (with |
tops
basil red pepper muffins |
| 2 | tablespoons | chopped fresh or |
| 1 | teaspoon | dried basil |
| 1 | tablespoon | sugar |
| 3 | teaspoons | baking powder |
| 1/2 | teaspoon | salt |
| 1/8 | teaspoon | pepper |
recipe Basil Red Pepper Muffins
Heat oven to 400 degrees. Spray 12 medium muffin cups,
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2-1/2 X 1-1/4 inches, with nonstick cooking spray. Beat milk, oil and egg
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whites in large bowl, using fork. Stir in remaining ingredients just until flour is moistened. Divide batter among
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muffin cups. Bake 18 to 20 minutes or until golden brown. Immediately remove muffins
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from pan. MICROWAVE DIRECTIONS: Place 6 paper baking cups in microwavable muffin ring. Prepare batter as directed. Fill each
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muffin cup with scant 1/4 cup batter. Microwave uncovered on high 3
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to 5 minutes, rotating ring 1/4 turn every minute, until tops are almost dry and
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wooden pick inserted in centers comes out clean. (Parts of muffins may appear slightly moist
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but will continue to cook while standing.) Immediately remove muffins from ring. Let stand uncovered on wire rack 2 minutes.
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Repeat with remaining batter. 12 MUFFINS.
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