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bell pepper and cheddar savory muffins
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Bell Pepper and Cheddar Savory Muffins

Flavorful, veggie-loaded cornbread muffins. Sweetened with honey and made with minimal ingredients.
Course Snack
Cuisine Southern
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 214kcal

Ingredients

  • 1 cup cornmeal
  • 1 cup all purpose flour can sub gluten free all purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 cup unsalted butter 1 stick; melted and cooled
  • 2 eggs
  • 3/4 cup almond milk can sub cow's milk
  • 1/4 cup honey
  • 1 bell pepper finely diced
  • 1/2 cup sharp cheddar cheese freshly grated

Instructions

  • Preheat the oven to 375 degrees F. Line or grease a muffin tin.
  • Combine the dry ingredients (cornmeal, flour, baking powder, and salt) in a small bowl. In a large mixing bowl, whisk together the melted butter, eggs, almond milk, and honey. Add the dry ingredients to the bowl and whisk or stir into the batter. Do not overmix.
  • Stir in the finely diced bell pepper and cheddar cheese. You can reserve some bell peppers and cheese to put on top of the muffins before they go in the oven if desired.
  • Use an ice cream scoop to transfer the batter to the muffin tin. Fill each hole all the way up (or at least 3/4 of the way).
  • Bake for 17-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove from the oven and let the muffins cool for 10-15 minutes before transferring them to a wire rack to finish cooling.

Notes

Serve plain or with melted butter and/or honey. Store in an airtight container at room temp for 2-3 days, or in the fridge to prevent spoiling.

Nutrition

Serving: 1muffin | Calories: 214kcal | Carbohydrates: 25g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 160mg | Potassium: 194mg | Fiber: 2g | Sugar: 7g | Vitamin A: 634IU | Vitamin C: 13mg | Calcium: 104mg | Iron: 1mg