Biscuit-y Bell Pepper Muffins
Taste of Home
website
½ cup butter |
1 ½ tsp baking powder |
1/3 cup finely chopped green onions |
¼ tsp salt |
1/3 cup finely chopped sweet red pepper |
½ tsp dried basil |
¼ cup finely chopped yellow pepper |
1/3 tsp baking soda |
2 eggs |
¼ tsp tarragon |
2/3 cup sour cream |
1 ½ cups flour |
2 T sugar |
|
Preheat oven
to 350 degrees. In a small skillet melt
butter. Add onions and peppers. Saute until tender. Remove from heat, let cool
for 5 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,
until just moistened.
Fill greased
or paper-lined muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes or
until a toothpick comes out clean. Serve warm.
Makes 10 muffins