Basil-Red Pepper Muffins

Title: Basil-Red Pepper Muffins
Categories: Grain, Breakfast, Muffins
Yield: 12 Servings

1 c Skim milk
1/3 c Olive oil
2 Egg whites or
1/4 c Cholesterol-free egg product
2 c All-purpose flour
1/3 c Chopped red bell pepper
1/4 c Chopped green onions (with
2 tb Chopped fresh or
1 ts Dried basil
1 tb Sugar
3 ts Baking powder
1/2 ts Salt
1/8 ts Pepper

Heat oven to 400 degrees. Spray 12 medium muffin cups, 2-1/2 X 1-1/4
inches, with nonstick cooking spray. Beat milk, oil and egg whites in large
bowl, using fork. Stir in remaining ingredients just until flour is
moistened. Divide batter among muffin cups. Bake 18 to 20 minutes or until
golden brown. Immediately remove muffins from pan.

MICROWAVE DIRECTIONS: Place 6 paper baking cups in microwavable muffin
ring. Prepare batter as directed. Fill each muffin cup with scant 1/4 cup
batter. Microwave uncovered on high 3 to 5 minutes, rotating ring 1/4 turn
every minute, until tops are almost dry and wooden pick inserted in centers
comes out clean. (Parts of muffins may appear slightly moist but will
continue to cook while standing.) Immediately remove muffins from ring. Let
stand uncovered on wire rack 2 minutes. Repeat with remaining batter. 12
MUFFINS. Recipe by: Betty Crocker’s Low-Fat
Posted to MM-Recipes Digest V4 #190 by “Bob & Carole Walberg”
on Jul 23, 1997