Still Life with Menu: Corn and Red Pepper Muffins

[Guest guest]

I haven’t tried this but it sounds good.

Jo.

 

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<mx2 source= " MasterCook 5.0 " date= " December 27, 2000 " >

<Summ>

<Nam>

Corn and Red Pepper Muffins

</Nam></Summ>

<RcpE name= " Corn and Red Pepper Muffins " author= " Mollie Katzen " >

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<![CDATA[

* Exported from MasterCook *

 

Corn and Red Pepper Muffins

 

Recipe By :Mollie Katzen

Serving Size : 12 Preparation Time :0:15

Categories : Baking Muffins

Savoury Vegetables

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 c minced red bell pepper -- (approximately 1 med

2 tbsps butter

1 c unbleached white flour

1/2 tsp salt

1 1/2 tsps baking soda

1/2 tsp baking powder

1/4 c brown sugar -- packed

1 1/4 c cornmeal

1 egg

1 c buttermilk -- or yogurt

 

Yield: 1 dozen medium-sized muffins.

Preheat oven to 400ºF (200ºC). Grease - or line with muffin papers - 12

muffin cups.

 

In a small skillet, sauté the minced pepper in butter over low heat,

stirring occasionally for about 8 to 10 minutes, or until soft. Set

aside.

 

In a medium-sized bowl sift together flour, salt, baking soda, and baking

powder. Stir in brown sugar and cornmeal, and mix until quite uniform.

(You may have to use your hands to break up and distribute the brown

sugar.)

 

Beat together the egg and buttermilk or yogurt. Stir this into the flour

mixture along with the sautéed pepper. (Be sure to include all the butter

it was cooked in!)

 

Spoon the batter into the prepared muffin cups, filling them until just

even with the top surface of the pan.

 

Bake for 15 to 20 minutes, or until a knife inserted into the center comes

out clean and the tops are beginning to brown. Cool in the pan for about

10 minutes before removing.

 

Source:

" Still Life with Menu Cookbook "

S(ISBN):

" 0-89815-669-6 "

Copyright:

" 1988, 1994 by Mollie Katzen "

T(Cooking Time):

" 0:20 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 130 Calories (kcal); 3g Total Fat; (18% calories from fat); 3g

Protein; 23g Carbohydrate; 21mg Cholesterol; 314mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;

0 Other Carbohydrates

 

NOTES : These delicious muffins are easy to make and very pretty.

If red bell peppers are out of season, try using 1/2 cup drained,

minced pimientos. (Still include the butter. Melt it first, and

add it with the liquid.)

These muffins make great lunch fare. Split and toast them, then

melt some cheddar cheese over each half. Possibly habit forming.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

]]>

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<Serv qty= " 12 " />

<PrpT elapsed= " 0:15 " />

<CatS>

<CatT>

Baking

</CatT>

<CatT>

Muffins

</CatT>

<CatT>

Savoury

</CatT>

<CatT>

Vegetables

</CatT>

<CatT>

Vegetarian

</CatT>

</CatS>

<IngR name= " minced red bell pepper " unit= " c " qty= " 1 " >

<IPrp>

(approximately 1 medium-sized pepper)

</IPrp>

</IngR>

<IngR name= " butter " unit= " tbsps " qty= " 2 " ></IngR>

<IngR name= " unbleached white flour " unit= " c " qty= " 1 " ></IngR>

<IngR name= " salt " unit= " tsp " qty= " 1/2 " ></IngR>

<IngR name= " baking soda " unit= " tsps " qty= " 1 1/2 " ></IngR>

<IngR name= " baking powder " unit= " tsp " qty= " 1/2 " ></IngR>

<IngR name= " brown sugar " unit= " c " qty= " 1/4 " >

<IPrp>

packed

</IPrp>

</IngR>

<IngR name= " cornmeal " unit= " c " qty= " 1 1/4 " ></IngR>

<IngR name= " egg " qty= " 1 " ></IngR>

<IngR name= " buttermilk " unit= " c " qty= " 1 " >

<IPrp>

or yogurt

</IPrp>

</IngR>

<DirS>

<DirT>

Yield: 1 dozen medium-sized muffins. & #013; & #010;Preheat oven to 400ºF

(200ºC). Grease - or line with muffin papers - 12 muffin cups.

</DirT>

<DirT>

In a small skillet, sauté the minced pepper in butter over low heat,

stirring occasionally for about 8 to 10 minutes, or until soft. Set aside.

</DirT>

<DirT>

In a medium-sized bowl sift together flour, salt, baking soda, and baking

powder. Stir in brown sugar and cornmeal, and mix until quite uniform.

(You may have to use your hands to break up and distribute the brown sugar.)

</DirT>

<DirT>

Beat together the egg and buttermilk or yogurt. Stir this into the flour

mixture along with the sautéed pepper. (Be sure to include all the butter

it was cooked in!)

</DirT>

<DirT>

Spoon the batter into the prepared muffin cups, filling them until just even

with the top surface of the pan.

</DirT>

<DirT>

Bake for 15 to 20 minutes, or until a knife inserted into the center comes

out clean and the tops are beginning to brown. Cool in the pan for about 10

minutes before removing.

</DirT>

</DirS>

<Srce>

Still Life with Menu Cookbook

</Srce>

<AltS label= " ISBN " source= " 0-89815-669-6 " />

<CpyR>

1988, 1994 by Mollie Katzen

</CpyR>

<AltT label= " Cooking Time " elapsed= " 0:20 " />

<Note>

These delicious muffins are easy to make and very pretty. & #013; & #010;If red

bell peppers are out of season, try using 1/2 cup drained, minced pimientos.

(Still include the butter. Melt it first, and add it with the

liquid.) & #013; & #010;These muffins make great lunch fare. Split and toast

them, then melt some cheddar cheese over each half. Possibly habit forming.

</Note>

</RcpE></mx2>

 

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