Basil-Red Pepper Muffins

Basil-Red Pepper Muffins

An eye-catching quick bread featuring Mediterranean flavors.

Prep Time

10

Minutes

Total Time

30

Minutes

Makes

12

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.
Makes 12 muffins
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Accompanying these muffins with tapenade—a Mediterranean olive spread—instead of butter makes these muffins even more of a treat!
Success
Stirring muffin batter gently—just until dry ingredients are moistened—results in perfectly shaped muffins.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 145
    • (Calories from Fat 55 ),
  • Total Fat 6 g
    • (Saturated Fat 1 g,),
  • Cholesterol 0mg;
  • Sodium 240 mg;
  • Total Carbohydrate 19 g
    • (Dietary Fiber 1 g,
  • Protein 4 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1 Vegetable;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.