Basil-Red Pepper Muffins

An eye-catching quick bread featuring Mediterranean flavors. MORE+ LESS-

By Betty Crocker Kitchens

May 10, 2005

cup fat-free (skim) milk

1/3

cup olive or vegetable oil

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

cups Gold Medal™ all-purpose flour

tablespoon sugar

teaspoons baking powder

1/2

teaspoon salt

1/8

teaspoon pepper

1/3

cup chopped red bell pepper

medium green onions, chopped (1/4 cup)

tablespoons chopped fresh basil leaves or 1 teaspoon dried basil leaves

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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.

Accompanying these muffins with tapenade—a Mediterranean olive spread—instead of butter makes these muffins even more of a treat!
Stirring muffin batter gently—just until dry ingredients are moistened—results in perfectly shaped muffins.