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Biscuit-y Bell Pepper Muffins

Total Time

Prep: 15 min. Bake: 20 min.

Makes

10 muffins

I like to use three or four different colors of pepper for these easy muffins. When you cut one open, it looks like a rainbow!—Rachel Garcia, Arlington, Virginia

Ingredients

  • 1/2 cup butter, cubed
  • 1/3 cup finely chopped green onions
  • 1/3 cup finely chopped sweet red pepper
  • 1/4 cup finely chopped sweet yellow pepper
  • 2 eggs
  • 2/3 cup sour cream
  • 1-1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1-1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon dried tarragon

Directions

  1. In a small skillet, melt butter. Add onions and peppers; saute until tender. Remove from the heat; cool for 5 minutes.
  2. In a small bowl, whisk eggs and sour cream. Stir in onion mixture until blended. In a large bowl, combine the remaining ingredients. Stir in sour cream mixture just until moistened.
  3. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts

1 each: 208 calories, 13g fat (8g saturated fat), 77mg cholesterol, 354mg sodium, 18g carbohydrate (4g sugars, 1g fiber), 4g protein.

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