Red Pepper Corn Bread Muffins
354 people added this to their Recipe Box
This recipe makes 12 servings
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 |
Check out the Canadian Living Test Kitchen video to see how easy this recipe is.
Ingredients
- 1-1/4 cups cornmeal
- 1 cup all-purpose flour
- 1/4 cup chopped fresh coriander or parsley
- 1-1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 1-1/2 cups buttermilk
- 2 tbsp butter, melted
- 1/2 cup 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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