Corn Muffins with Sweet Red Peppers

  • Prep Time: 10 mins
  • Total Time: 25 mins
  • Servings: 12
  • About This Recipe

    “Compliments any BBQ, great taste!! from Canadian Living mag.”


  • 1/2 cupall-purpose flour
  • 1/2 cupyellow cornmeal
  • 2tablespoonssugar
  • 2teaspoonsbaking powder
  • 1/2 teaspoonsalt
  • 1/2 teaspoonpepper
  • 1/2 cupbuttermilk
  • 2tablespoonsvegetable oil
  • 1egg
  • 1/4 cupfinely shopped sweet red pepper
  • Directions

  • In large bowl, combine flour, cornmeal, sugar, baking powder, salt and pepper.
  • In small bowl, beat together buttermilk, oil and egg, stir into dry ingredients just until moistened.
  • Stir in red pepper.
  • Spoon batter into well greased or paper lined muffin cups, filling each two thirds full.
  • Bake in 425f degree oven for 15 minutes or until tester inserted in centre comes out clean.
  • Or bake in 8 inch square baking pan in 425f degree oven for 20 minutes or until firm to the touch.
  • cut into squares to serve.
  • Reviews

  • “These muffins taste great!They were quick to make and the instructions are bang on.I lightened them up a little bit by using low-fat egg substitute instead of real egg.My only complaint about these is that they are pretty small muffins. Next time I might try making them in the cake pan and see if I get bigger squares out of the recipe that way.But they’re still worth it for the great taste – not too sweet and not too grainy! “

  • “Very yummy- I used a mini muffin tin and got 24 perectly sized mini muffins. Definitly a great barbeque side!”

  • “Mmmm, this IS a yummie recipe!I make mine with Diced Sundried Peppers and it is always delish!Nice to see this recipe posted!”