Recipe - Basil-Red Pepper Muffins

1 cup Skim milk
1/3 cup Olive oil
2 Egg whites or
One fourth cup Cholesterolfree egg product
2 cup Allpurpose flour
1/3 cup Chopped red bell pepper
One fourth cup Chopped green onions (with
Tops)
2 tablespoon Chopped fresh or
1 teaspoon Dried basil
1 tablespoon Sugar
3 teaspoon Baking powder
One half teaspoon Salt
1/8 teaspoon Pepper

Heat oven to 400 degrees. Spray 12 medium muffin cups, 2One half X 11/4
inches, with nonstick cooking spray. Beat milk, oil and egg whites in large
bowl, using fork. Stir in remaining ingredients just until flour is
moistened. Divide batter among muffin cups. Bake 18 to 20 minutes or until
golden brown. Immediately remove muffins from pan.

MICROWAVE DIRECTIONS: Place 6 paper baking cups in microwavable muffin
ring. Prepare batter as directed. Fill each muffin cup with scant One fourth cup
batter. Microwave uncovered on high 3 to 5 minutes, rotating ring One fourth turn
every minute, until tops are almost dry and wooden pick inserted in centers
comes out clean. (Parts of muffins may appear slightly moist but will
continue to cook while standing.) Immediately remove muffins from ring. Let
stand uncovered on wire rack 2 minutes. Repeat with remaining batter. 12
MUFFINS. Recipe by: Betty Crocker's LowFat
Posted to MMRecipes Digest V4 #190 by "Bob & Carole Walberg"
walbergr@mb.sympatico.ca on Jul 23, 1997