Want something a little different than the same ol' cornbread with your soups and chili? Try these delicious herbed muffins. There is no cornmeal in this recipe so it's a nice variation from the usual dinner muffin. The addition of diced sweet red pepper and poblano make them both flavorful and colorful! A great addition to any meal.
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| The Confetti Herb Muffin Party! |
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| Combine first 7 ingredients and set aside. |
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| I think I forgot to tell you that 1 stick of unsalted butter is invited to the party. |
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| Saute onions and peppers in butter until tender. |
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| With an electric mixer, combine sour cream, eggs and Dijon mustard. |
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| Cook onions, peppers and parsley in butter for 10 minutes. |
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| Add sauteed vegetable mixture to mixing bowl. |
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| Add dry ingredients until just moistened. |
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| Fill greased muffin cups two-thirds full. I like to use my large cookie scoop to make sure they all get the same amount and come out the same size! |
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| Bake for 15-20 minutes |
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| Warm, colorful Confetti Herb Muffins |
Confetti Herb Muffins
1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon dried tarragon
1/3 cup chopped green onions
1/3 cup minced sweet red pepper
1/4 cup minced poblano pepper
1/2 cup unsalted butter
1/4 cup minced fresh parsley
2 eggs
2/3 cup sour cream
1 tablespoon Dijon mustard
Preheat oven to 400 degrees F. In a large bowl combine the first 7 ingredients and set aside. In a skillet, saute onions and peppers in butter until tender. Add parsley and cook for 10 minutes. In a mixing bowl combine eggs, sour cream and mustard. Beat until smooth. Add the onion mixture and mix. Stir in dry ingredients and mix until just moistened. Fill greased muffin tin two-thirds full. Bake for 15-20 minutes or until tester comes out clean. Cool for 5 minutes in pan before removing to wire rack. Serve warm with butter.
Prep Time: Approximately 20 minutes Cook Time: Approximately 20 minutes
1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon dried tarragon
1/3 cup chopped green onions
1/3 cup minced sweet red pepper
1/4 cup minced poblano pepper
1/2 cup unsalted butter
1/4 cup minced fresh parsley
2 eggs
2/3 cup sour cream
1 tablespoon Dijon mustard
Preheat oven to 400 degrees F. In a large bowl combine the first 7 ingredients and set aside. In a skillet, saute onions and peppers in butter until tender. Add parsley and cook for 10 minutes. In a mixing bowl combine eggs, sour cream and mustard. Beat until smooth. Add the onion mixture and mix. Stir in dry ingredients and mix until just moistened. Fill greased muffin tin two-thirds full. Bake for 15-20 minutes or until tester comes out clean. Cool for 5 minutes in pan before removing to wire rack. Serve warm with butter.
Prep Time: Approximately 20 minutes Cook Time: Approximately 20 minutes
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