Bell Pepper Muffins

By Sarah-Lyn

Featuring three types of peppers and a hint of basil, these tender muffins are perfect with chicken. I trimmed down the original recipe to make them low in fat and cholesterol. -Karen Shipp of San Antonio, Texas

Ingredients

• 1/4 cup each chopped green pepper, sweet yellow pepper and sweet red pepper
• 2 tablespoons butter
• 2 cups all-purpose flour
• 2 tablespoons sugar
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil
• 1 egg
• 1/4 cup egg substitute
• 1 cup fat-free milk

Preparation

Step 1

In a nonstick skillet, saute peppers in butter until tender; set aside. In a large bowl, combine the flour, sugar, baking powder, salt and basil. Whisk the egg, egg substitute and milk; stir into dry ingredients just until moistened. Fold in the peppers.

Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

Nutritional Analysis: 1 muffin equals 119 calories, 3 g fat (1 g saturated fat), 23 mg cholesterol, 228 mg sodium, 20 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.