Tested till perfect Red Pepper Corn Bread Muffins

Red Pepper Corn Bread Muffins

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

By The Canadian Living Test Kitchen

Recipe2 out of 5 based on 8 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 12


  • 1-1/4 cups 1-1/4cupscornmeal
  • 1 cup 1cupall-purpose flour
  • 1/4 cup 1/4cupchopped fresh coriander or parsley
  • 1-1/2 tsp 1-1/2tspbaking powder
  • 1/2 tsp 1/2tspbaking soda
  • 1/4 tsp 1/4tspsalt
  • 2 2eggeggs
  • 1-1/2 cups 1-1/2cupsbuttermilk
  • 2 tbsp 2tbspbutter, melted
  • 1/2 cup 1/2cupchopped sweet red pepper
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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 Information Per muffin: about

cal 134 pro 4g total fat 3g sat. fat 2g
carb 21g fibre 1g chol 38mg sodium 191mg
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