Mini Pepper Corn Muffins
Introducing the Bailey Farms Sweet Mini-Peppers. The unique size and taste characteristics of this pepper offer a wide range of recipe options and uses. They are great for parties – just stuff, bake and enjoy!
2 tablespoons each diced sweet mini-peppers
1-1/2 teaspoons olive oil
1/2 cup plus 2 tablespoons cornmeal
6 tablespoons all-purpose flour
1-1/2 teaspoons sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
3 tablespoons butter, melted
In a small skillet, saute peppers in oil for 5 minutes or until tender cool slightly. In a bowl, combine the cornmeal, flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the egg, buttermilk, butter and peppers until blended. Stir into dry ingredients just until moistened.
Fill paper-lined miniature muffin cups three-fourths full. Bake at 425° for 6-9 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: about 2 dozen.
Adapted from tasteofhome.com