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Basil-Red Pepper Muffins

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Betty Crocker Kitchens
Updated May 10, 2005
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An eye-catching quick bread featuring Mediterranean flavors.

Basil-Red Pepper Muffins

  • Prep Time 10 min
  • Total 30 min
  • Servings 12
  • Ingredients 11
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Ingredients

  • 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
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray, or line with paper baking cups.
  • Step 
    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.
  • Step 
    3
    Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm.

Nutrition

145 Calories
6 g Total Fat
4 g Protein
19 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
145
Calories from Fat
55
Total Fat
6 g
Saturated Fat
1 g
Cholesterol
0mg
Sodium
240 mg
Potassium
90 mg
Total Carbohydrate
19 g
Dietary Fiber
1 g
Protein
4 g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
6%
6%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
1 Starch; 1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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