Sweet Pepper Buttermilk Corn Bread Muffins
|Cornmeal||1 Cup (16 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Fresh italian parsley||1⁄4 Cup (4 tbs), chopped|
|Baking powder||1 1⁄2 Teaspoon|
|Sea salt||1⁄4 Teaspoon|
|Buttermilk||1 1⁄2 Cup (24 tbs)|
|Butter||2 Tablespoon, melted|
|Sweet peppers||1⁄2 Cup (8 tbs), chopped (Crescendo, Pointed One)|
Grease or line muffin cups with paper liners; set aside.
In large bowl, whisk together cornmeal, flour, parsley, baking powder, baking soda and salt.
In separate bowl, whisk together eggs, buttermilk and butter; pour over dry ingredients. Sprinkle with Crescendo™ peppers; stir until moistened. Spoon into prepared cups.
Bake in center of 400°F oven until tops are firm to the touch (about 25 minutes). Let stand for 2 minutes.
Serve warm or transfer to rack and let cool.
Serving size: Complete recipe
Calories 1566 Calories from Fat 387
% Daily Value*
Total Fat 44 g67.8%
Saturated Fat 19.6 g97.9%
Trans Fat 0 g
Cholesterol 487.5 mg162.5%
Sodium 1188.3 mg49.5%
Total Carbohydrates 241 g80.2%
Dietary Fiber 16.7 g66.9%
Sugars 3.9 g
Protein 53 g106.8%
Vitamin A 55.2% Vitamin C 125.4%
Calcium 66.8% Iron 84.3%
*Based on a 2000 Calorie diet