Red-Pepper Corn Muffins

Prep 15 m
Bake 18 m
Cook 1 - 2 m



  1. 1 of 5 Heat oven to 400 degrees F. Coat 18 cups in standard-size muffins pans with nonstick cooking spray. (See Note.)
  2. 2 of 5 Cook pepper in 1 tablespoon oil in skillet 1 minute or until softened. Add rosemary. Remove from heat.
  3. 3 of 5 Mix cornmeal, flour, sugar, baking soda, powder, salt and pepper in large bowl. Beat eggs, buttermilk and 1/4 cup oil in small bowl.
  4. 4 of 5 Make well in center of flour mixture. Add egg mixture. Stir until mixture is moistened, batter comes together. Fold in pepper with oil in skillet and cheese. Spoon slightly rounded 1/4 cup batter into each cup.
  5. 5 of 5 Bake in 400 degree F oven 18 minutes, until slightly crusty around edges. Cool in pans 5 minutes. Serve warm. Makes 18 muffins.
Nutrition Information for Red-Pepper Corn Muffins
Servings Per Recipe:
Per Serving: 7 g Fat, total, 20 g carb., 2 g sat. fat, 30 mg chol., 1 g fiber, 380 mg sodium, 5 g pro., 159 kcal cal.