Red Pepper Corn Muffins

Submitted by Cookin-jo

"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."

 

• Ready In: 22mins
• Ingredients: 9
• Yields: 12 muffins
• Serves: 12

ingredients

• 1⁄3 cup finely chopped sweet red pepper
• 1 cup yellow cornmeal
• 1 cup flour
• 2 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 2 large eggs
• 1 1⁄4 cups buttermilk
• 1⁄4 cup butter, melted

directions

1. Preheat oven to 400 degrees.
2. Generously butter muffin tin -- 12 muffin regular size.
3. Whisk together cornmeal, flour, baking powder, baking soda and salt in a large mixing bowl.
4. Whisk together eggs, buttermilk and melted butter in a medium bowl.
5. Add buttermilk mixture and red peppers to the flour mixture and stir until just combined; do not overmix.
6. Place about 1/3 cup mixture into each of 12 muffin cups.
7. Bake for 12 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
8. Carefully remove muffins from tin to a wire rack to cool.

Reviews

[kbmidura]

Very nice, and went great with black bean soup for an easy dinner.

 

[lin18760]

Loved the flavor,will make again thanks.

 

[Lalaloula]

VERY TASTY! I luv the addition of the red bell pepper in this recipe. It makes the cornbread even moister and adds a nice fresh taste to it. I made half the recipe, but used the full amount of red pepper and ended up with 8 nicely sized muffins. They have a great texture, moist inside and crunchy outside and are full of flavour! Definitely a make again kind of recipe for me! THANKS SO MUCH for sharing this lovely recipe with us, Cooking Jo!

 

[justcallmetoni]

I made these for a potluck BBQ to accompany grilled chicken and a vast collection of sides. We loved the savory, not sweet, treatment here and the addition of the red peppers added a lovely splash of color as well as flavor. I made mine a wee bit lower in fat by replacing 1/2 the melted butter with additional buttermilk. The muffins had a good rise well over the tops of the pans. The muffins were so moist and had a melt in your mouth quality. I found my bottoms were still soft after allowing them to cool for 10 minutes so I turned them over in the tin and returned them to the oven (off, but still warm) for five minutes. A keeper. Thanks.