Bell Pepper Muffins
Servings 12

1/4 cup each finely chopped red, yellow and green bell pepper
1/4 cup butter or margarine
2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon dried basil leaves
1 cup milk
2 eggs

Preheat oven to 400 F. Grease or paper-line 12 (2-1/2-inch) muffin cups. In small skillet, over medium-high heat, cook peppers in butter until color is bright and pepper is tender crip about 3 minutes. Set aside. In large bowl, combine flour, sugar, baking powder, salt and basil. In small bowl, combine milk and eggs until blended. Add milk mixture and peppers with dripping to flour mixture. Stir just until moistened. Spoon into muffin cups. Bake 15 minutes or until golden and wooden pick inserted in center comes out clean. Remove from pan. Serve.