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 by Bethany : Oh my! These are so delicious!! I didn’t use two separate bowls for mixing. I just added the dry ingredients on top of the wet ones, stirred a little with a fork, then mixed them with the wet ingredients. Perfect to serve with vegetable soup or Mexican dishes.