Ingredients
3/4
cup chopped red bell pepper
1/2
cup margarine or butter
1 1/4
cups all-purpose flour
3/4
cup medium rye flour
2
tablespoons sugar
3
teaspoons baking powder
3/4
teaspoon salt
1/2
teaspoon dried basil leaves
1/2
cup milk
2
eggs
Preparation
Heat oven to 400°F. Grease bottoms only of 12 muffin cups or line with paper baking cups. In small skillet over medium heat, cook bell pepper in margarine until crisp-tender. Set aside.
In large bowl, combine all-purpose flour, rye flour, sugar, baking powder, salt and basil; mix well. In small bowl, combine milk, eggs and pepper mixture; mix well. Add to flour mixture; stir just until dry ingredients are moistened. Fill greased muffin cups 2/3 full.
Bake at 400°F. for 12 to 18 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.
