Zutaten für Mini Pepper Corn Muffins
- Sweet Red Peppers
- Green Peppers
- Olive Oil
- 1 cup yellow cornmeal
- Flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1 cup buttermilk
- Butter
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Zubereitung von Mini Pepper Corn Muffins
- Preheat oven to 400°F (200°C). Line a mini muffin tin with paper liners.
- In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, baking soda, salt, and peppercorns.
- In a separate bowl, whisk together the melted butter, buttermilk, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix.
- Fill each muffin liner about ¾ full.
- Bake for 19-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
2g
Fat
5g
Carbs
1g
