Wednesday, January 7, 2009

BISCUIT-Y BELL PEPPER MUFFINS

~ Taste of Home – December 2008 & January 2009

1/2 c. butter
1/3 c. finely chopped green onions
1/3 c. finely chopped red bell pepper
1/4 c. finely chopped yellow bell pepper
2 eggs
2/3 c. sour cream
1 1/2 c. flour
2 T. sugar
1 1/2 t. baking powder
3/4 t. salt
1/2 t. dried basil
1/2 t. baking soda
1/4 t. dried tarragon

Preheat oven to 350 degrees. In a small skillet, melt butter. Add onions and peppers; sauté until tender. Remove from heat; cool for five minutes.

In a small bowl, whisk eggs and sour cream. Stir in onion mixture until blended. In a large bowl, combine the remaining ingredients. Stir in sour cream mixture just until moistened.

Fill greased or paper-lined muffin tins two-thirds full. Bake 20-25 minutes or until a toothpick comes out clean. Serve warm.

Notes: Oh my! These are so delicious!!  I often let the pepper & onion mixture cool down to room temperature before adding it (usually if I'm prepping stuff earlier in the day) and it turns out just fine.

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