Ingredients
2 tablespoons each diced sweet red and green pepper1-1/2 teaspoons olive oil1/2 cup plus 2 tablespoons cornmeal6 tablespoons all-purpose flour1-1/2 teaspoons sugar1/2 teaspoon baking powder1/4 teaspoon baking soda1/4 teaspoon salt1 egg1/2 cup buttermilk3 tablespoons butter, melted
Preparation
In a small skillet, saute peppers in oil for 5 minutes or until tender; cool slightly. In a bowl, combine the cornmeal, flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the egg, buttermilk, butter and peppers until blended. Stir into dry ingredients just until moistened.
Fill paper-lined miniature muffin cups three-fourths full. Bake at 425° for 6-9 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
