Red Pepper Corn Bread Muffins
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Check out the Canadian Living Test Kitchen video to see how easy this recipe is.
Servings: 12
Ingredients:
| Nutritional Info | |
| Per muffin: about | - |
| cal | 134 |
| pro | 4 g |
| total fat | 3 g |
| sat. fat | 2 g |
| carb | 21 g |
| fibre | 1 g |
| chol | 38 mg |
| sodium | 191 mg |
Suggested Recipes
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1-1/4 cups (300 mL) cornmeal
1 cup (250 mL) all-purpose flour
1/4 cup (50 mL) chopped fresh coriander or parsley
1-1/2 tsp (7 mL) baking powder
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
2 eggs
1-1/2 cups (375 mL) buttermilk
2 tbsp (25 mL) butter, melted
1/2 cup (125 mL) chopped sweet red pepper
Preparation:
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.)
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.)
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