Red Pepper-Scallion Corn Muffin

The dash of spices in these corn muffins makes them a snack or breakfast that packs a punch

Red Pepper-Scallion Corn Muffin

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  • Prep Time


  • Total Time


  • Servings



  • 2

    tablespoons + ¼ cup canola oil, divided

  • 1

    large red bell pepper, coarsely chopped

  • 4

    scallions, thinly sliced

  • cups yellow cornmeal

  • ½

    cup whole grain pastry flour

  • teaspoons baking powder

  • ½

    teaspoons salt

  • ¼

    teaspoons baking soda

  • teaspoons freshly ground black pepper

  • 1

    cup fat-free plain yogurt

  • 1

    large egg

  • 2

    large egg whites

  • 2

    teaspoons brown sugar

  • ¾

    cup drained canned vacuum-packed corn kernels


Preheat oven to 350°F. Coat Texas-size, 6-cup muffin tin with cooking spray or line with paper baking cups. Warm 2 tablespoons of the oil in medium skillet over medium heat. Add bell pepper and cook, stirring, 5 minutes or until tender. Add scallions. Cook, stirring, 1 minute or until softened. Remove from heat and let cool 5 minutes. Stir together cornmeal, flour, baking powder, salt, baking soda, and black pepper in large bowl. In medium bowl, whisk together yogurt, egg, egg whites, sugar, and remaining 1/4 cup oil. Fold in bell pepper mixture and corn. Fold into dry ingredients until just moistened. Divide batter evenly among prepared muffin cups. Bake 25 - 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Remove muffins from pan to cool completely on wire rack.


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