Red Pepper Corn Muffins
22 mins (prep 10, cooking 12)
10 ingredients
12 servings
Bits of sweet red pepper make these muffins so pretty and the buttermilk adds flavour without fat. You can substitute jarred pimiento or roasted red pepper if you like but drain them well and pat dry. Adapted from Gourmet magazine.

Categories:  quick-breads , north-american , high-in... , brown-bag , high-calcium , time-to-make , muffins , <-30-mins , southwestern-u.s. , american , breads , to-go... , picnic ,
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Serving Size (52.21 g)
Servings 12
Amount per Serving
Calories 122.48 Calories from Fat 49.14
% Daily Value *
Total Fat 5.46g 100.76%
Saturated Fat 3.11g 186.66%
Trans Fat 0.16g %
Cholesterol 13.4mg 53.62%
Sodium 313.17mg 156.58%
Total Carbohydrate 16.53g 66.11%
Dietary Fiber 1.81 g 87.08%
Sugars 1.35 g %
Protein 3.01g 72.18%
Vitamin A 187.95IU% Vitamin C 0.0mg%
Calcium 90.91mg% Iron 0.83mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
chopped sweet red pepper, large eggs