Herbed Bell Pepper Muffins

These basil-and-tarragon-scented savory muffins are studded with two kinds of bell pepper. Serve them with chili, ham and bean type soups, Southwestern-style scrambled eggs, or with any type of barbeque.The recipe is from 'Sweet and Savory Muffins" which was in a November 1985 issue of Bon Appetit magazine.

• Ready In: 50 mins
• Yields: 10 muffins

Ingredients

• 1⁄2 cup unsalted butter (1 stick)
• 1⁄3 cup  finely chopped green onion
• 1⁄3 cup  finely chopped red bell pepper
• 1⁄3 cup  finely chopped green bell pepper
• 2⁄3 cup sour cream
• 2  eggs, room temperature
• 1 1⁄2 cups all-purpose flour
• 2  tablespoons sugar
• 2  teaspoons baking powder
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon dried basil, crumbled
• 1⁄4 teaspoon dried tarragon, crumbled

Directions

1. Preheat oven to 400 degrees.
2. Generously grease 2 1/2-inch muffin cups or line with paper baking cups.
3. Melt butter in 10-inch skillet over medium heat.
4. Add onion and peppers and cook until tender and beginning to color, stirring frequently,about 7 minutes; cool to lukewarm.
5. Whisk sour cream and eggs in medium bowl; stir in onion mixture.
6. Combine flour,sugar,baking powder,salt, baking soda and herbs in large bowl; make well in center.
7. Add sour cream mixture to well; stir into dry ingredients until just blended (batter will be lumpy).
8. Spoon batter into prepared cups,filling each 3/4 full.
9. Bake until muffins are golden and tester inserted in center comes out clean, 20 to 25 minutes.
10. Cool in pan 5 minutes;turn muffins out of pan.
11. Serve warm or at room temperature.