Basil-Red Pepper Muffins

 

1

cup fat-free (skim) milk

1/3

cup olive or vegetable oil

2

egg whites or 1/4 cup fat-free cholesterol-free egg product

2

cups Gold Medal® all-purpose flour

1

tablespoon sugar

3

teaspoons baking powder

1/2

teaspoon salt

1/8

teaspoon pepper

1/3

cup chopped red bell pepper

4

medium green onions, chopped (1/4 cup)

2

tablespoons chopped fresh basil leaves or 1 teaspoon dried basil leaves

• 1 Heat oven to 400ºF. Spray 12 regular-size muffin cups with cooking spray, or line with paper baking cups.
• 2 Beat milk, oil and egg whites in large bowl with fork. Stir in remaining ingreidents just until flour is moistened. Divide batter evenly among muffin cups.
• 3 Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm.