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    You are in: Home / Recipes / Onion and Red Pepper Corn Muffins Recipe
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    Onion and Red Pepper Corn Muffins

    Average Rating:

    3 Total Reviews

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    • on September 17, 2002

      Quite different muffin size corn bread, very good taste!! The onions really come through and the red pepper makes a nice presentation. Very buttery, but not sure if I used the correct amout of butter? The ingredients say 1/2 stick butter and the steps says 1/2 cup butter. So I used the 1/2 cup and it did seem to be ok. Does a 1/2 stick = 1/2 cup?? They were very buttery!! thanks for sharing.

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    • on May 22, 2007

      YUM! I used this recipe as a base, and instead of pepper and onion added corn kernels, green pepper (uncooked) and cooked frozen broccoli. I doubled the recipe and replaced half the flour (and a little bit of the cornmeal) with wholemeal flour. I also added a handful of grated cheese. These came out great! I doubled the recipe and got 24 muffins, plus a loaf pan of cornbread (about 2 inches of batter). It all came out delicious ... soft textured, not too crumbly, just the right moistness.

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    • on April 06, 2003

      OOPS!! The amounts of butter in the recipe were corrected shortly after you posted your review (and pointed out my error). Thank you :)

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    Nutritional Facts for Onion and Red Pepper Corn Muffins

    Serving Size: 1 (1175 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 136.1
    Calories from Fat 50
    Total Fat 5.5 g
    Saturated Fat 3.1 g
    Cholesterol 36.5 mg
    Sodium 238.7 mg
    Total Carbohydrate 19.0 g
    Dietary Fiber 1.1 g
    Sugars 4.3 g
    Protein 3.0 g


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