Recipe: Corn and Red Pepper Muffins

CORN AND RED PEPPER MUFFINS

1 cup minced red bell pepper* (approximately 1 medium)
2 tbsp butter
1 cup unbleached white flour
1/2 tsp salt
1 1/2 tsp baking soda
1/2 tsp baking powder
1/4 cup brown sugar, packed
1 1/4 cups cornmeal
1 egg
1 cup buttermilk or yogurt

Preheat oven to 400 degrees F (200C). Grease or line with muffin papers, 12 muffin cups.

In a small skillet, saute the minced pepper in butter over low heat, stirring occasionally for about 8 to 10 minutes, or until soft. Set aside.

In a medium-sized bowl sift together flour, salt, baking soda, and baking powder. Stir in brown sugar and cornmeal, and mix until quite uniform. (You may have to use your hands to break up and distribute the brown sugar.)

Beat together the egg and buttermilk or yogurt. Stir this into the flour mixture along with the sauteed pepper. (Be sure to include all the butter it was cooked in!)

Spoon the batter into the prepared muffin cups, filling them until just even with the top surface of the pan.

Bake for 15 to 20 minutes, or until a knife inserted into the center comes out clean and the tops are beginning to brown. Cool in the pan for about 10 minutes before removing.

*If red bell peppers are out of season, try using 1/2 cup drained, minced pimientos. (Still include the butter. Melt it first, and add it with the liquid.)

NOTES:
These delicious muffins are easy to make and very pretty. These muffins make great lunch fare. Split and toast them, then melt some cheddar cheese over each half. Possibly habit forming.

Makes 1 dozen medium-sized muffins
Source: Still Life with Menu Cookbook by Mollie Katzen
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