Red Pepper Corn Bread Muffins

Video red pepper corn bread muffins 150 Image by: Video red pepper corn bread muffins 150 Author: Canadian Living

Check out the Canadian Living Test Kitchen video to see how easy this recipe is.

  • Portion size 12 servings


  • 1 1/4 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup chopped fresh coriander
  • 1/4 cup chopped fresh parsley
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 1/2 cup buttermilk
  • 2 tablespoons butter melted
  • 1/2 cup chopped sweet red pepper


1. Grease or line muffin cups with paper liners; set aside.

2. In large bowl, whisk together cornmeal, flour, coriander, baking powder, baking soda and salt. In separate bowl, whisk together eggs, buttermilk and butter; pour over dry ingredients. Sprinkle with red pepper; stir just until moistened. Spoon into prepared cups.

3. Bake in centre of 400°F (200°C) oven until tops are firm to the touch, about 25 minutes. Let stand in pan for 2 minutes. Serve warm or transfer to rack to let cool. (Make-ahead: Store in airtight container for up to 24 hours or wrap individually in plastic wrap and freeze in airtight container for up to 2 weeks.)

Nutritional facts Per muffin: about

  • Sodium 191 mg
  • Protein 4 g
  • Calories 134.0
  • Total fat 3 g
  • Cholesterol 38 mg
  • Saturated fat 2 g
  • Total carbohydrate 21 g
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Red Pepper Corn Bread Muffins