SAVORY SPINACH, FETA, AND ROASTED RED PEPPER MUFFINS
This recipe comes from Bon Appetit. Recipe calls for 1/2 C chopped roasted red pepper. You can use roasted red peppers from a jar (drained) or homemade roasted red peppers.
Provided by Rinshinomori
Categories Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F
- Spray 12 standard (1/3-cup) muffin cups with nonstick spray.
- Whisk flour, sugar, baking powder, paprika, and salt in medium bowl. Whisk milk, oil, and eggs in large bowl to blend. Add dry ingredients; whisk just until blended. Add spinach, feta, and peppers; fold to incorporate evenly.
- Divide batter among prepared muffin cups.
- Bake muffins until tester inserted into center comes out clean, 25 to 28 minutes for standard muffins
- Cool 5 minutes. Run knife around muffins to release from pan. Invert pan to release muffins, then turn muffins right side up and cool completely.
Nutrition Facts : Calories 249.2, Fat 12.7, SaturatedFat 3.2, Cholesterol 40.9, Sodium 411.4, Carbohydrate 27.8, Fiber 1, Sugar 5.5, Protein 6
BASIL-RED PEPPER MUFFINS
An eye-catching quick bread featuring Mediterranean flavors.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray, or line with paper baking cups.
- 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.
- Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm.
Nutrition Facts : Calories 145, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 240 mg
ROASTED PEPPER, BACON & EGG MUFFINS
Steps:
- Remove and discard seeds from pepper half. Place cut side down on a baking sheet. Broil 4 in. from the heat until the skin blisters, about 6 minutes. Immediately place pepper half in a small bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin; chop pepper., In a small nonstick skillet coated with cooking spray, saute onion in butter until tender. In a large bowl, whisk the egg whites, eggs, milk, and pepper. Pour into the pan. Add bacon and chopped pepper; cook and stir over medium heat until eggs are completely set., Remove from the heat. Sprinkle with cheese; cover and let stand until cheese is melted. Spoon onto English muffins. Serve immediately.
Nutrition Facts : Calories 329 calories, Fat 12g fat (5g saturated fat), Cholesterol 229mg cholesterol, Sodium 662mg sodium, Carbohydrate 34g carbohydrate (10g sugars, Fiber 6g fiber), Protein 25g protein.
BASIL, FETA & ROASTED PEPPER MUFFINS
"Anything with basil is always a winner. It especially pairs well with the salty feta and sweet peppers in these savory, biscuit-like muffins." -Maria Regakis, Somerville, Massachusetts
Provided by Taste of Home
Time 40m
Yield 9 muffins.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, baking powder, salt and baking soda. In another bowl, combine the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in the cheese, peppers and basil., Fill greased muffin cups three-fourths full. Bake at 375° for 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 201 calories, Fat 9g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 466mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
SAVORY ZUCCHINI MUFFINS
A nice change from the traditional sweet zucchini muffin, this recipe utilizes zucchini, onion, garlic, roasted red pepper, and sun-dried tomatoes, resulting in a moist, savory muffin that's perfect at breakfast, lunch, or dinner time! You can sprinkle with a little shredded parmesan before baking, if you like.
Provided by ChristineM
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h10m
Yield 16
Number Of Ingredients 23
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 16 muffin cups or line with paper liners.
- Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir the onion and garlic in the hot oil until the onion is translucent, about 5 minutes. Stir in the sun-dried tomatoes and remove from heat; transfer to a food processor. Add the zucchini and roasted red pepper to the tomato mixture; pulse the mixture several times until finely chopped.
- Stir the all-purpose flour, cornmeal, whole wheat flour, baking powder, baking soda, salt, pepper, basil, and oregano together in a bowl.
- In a separate large bowl, beat the butter with the sugar until fluffy using an electric mixer; beat in the eggs, one at a time. Stir in the sour cream, milk, hot pepper sauce, and 1 tablespoon of olive oil.
- Stir half the flour mixture into the butter mixture until almost incorporated; add the rest of the flour mixture and stir a few times just to mix. Stir in the zucchini mixture. Spoon the batter into the prepared muffin cups until nearly full. Sprinkle each muffin cup with about 1 teaspoon of shredded Parmesan cheese, if desired.
- Bake the muffins in the preheated oven until golden brown, 35 to 40 minutes. Allow to cool for 10 minutes before removing from pans.
Nutrition Facts : Calories 181 calories, Carbohydrate 19.1 g, Cholesterol 43.5 mg, Fat 9.9 g, Fiber 1.3 g, Protein 4.5 g, SaturatedFat 5.1 g, Sodium 292 mg, Sugar 2.9 g
RED PEPPER CORN MUFFINS
Bits of sweet red pepper make these muffins so pretty and the buttermilk adds flavour without fat. You can substitute jarred pimiento or roasted red pepper if you like but drain them well and pat dry. Adapted from Gourmet magazine.
Provided by Cookin-jo
Categories Quick Breads
Time 22m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Generously butter muffin tin -- 12 muffin regular size.
- Whisk together cornmeal, flour, baking powder, baking soda and salt in a large mixing bowl.
- Whisk together eggs, buttermilk and melted butter in a medium bowl.
- Add buttermilk mixture and red peppers to the flour mixture and stir until just combined; do not overmix.
- Place about 1/3 cup mixture into each of 12 muffin cups.
- Bake for 12 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
- Carefully remove muffins from tin to a wire rack to cool.
SPICY ROASTED RED PEPPER CORN MUFFINS
Categories Bread Side Bake Quick & Easy Cheddar Cornmeal Bell Pepper Fall Jalapeño Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F. and butter twelve 1/3-cup muffin tins.
- In a bowl whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, and Cheddar. In a small bowl whisk together buttermilk, egg, butter, and chilies. Add buttermilk mixture to cornmeal mixture, stirring until just combined, and stir in roasted peppers (do not overmix).
- Divide batter evenly among muffin tins and bake in middle of oven 15 to 20 minutes, or until golden and a tester comes out clean.
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