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Sweet Red Pepper Corn Muffins
Sweet Red Pepper Corn Muffins Eileen Goltz | Pareve or Dairy
30 minutes 15 minutes
15 minutes
12 muffins

  • ½ cup flour
  • ½ cup yellow cornmeal
  • 2 Tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ cup buttermilk or non dairy substitute
  • 2 Tablespoons oil
  • 1 egg
  • ¼ cup finely chopped sweet red peppers

  1. Preheat oven to 425°F.
  2. In large bowl, combine flour, cornmeal, sugar, baking powder, salt and pepper.
  3. In small bowl, beat together buttermilk, oil and egg, stir into dry ingredients just until moistened. Stir in red pepper.
  4. Spoon batter into well greased or paper lined muffin cups, filling each two thirds full.
  5. Bake for 15 minutes or until tester inserted in center comes out clean.
    Bake in 8 inch square baking pan for 20 minutes or until firm to the touch and cut into squares to serve.