Mini Pepper Corn Muffins - cooking recipe

Ingredients

2 tablespoons sweet red peppers, diced
2 tablespoons green peppers, diced
1 1/2 teaspoons olive oil
1/2 cup cornmeal, plus
2 tablespoons cornmeal
6 tablespoons flour
1 1/2 teaspoons sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 cup buttermilk
3 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 degrees for 6-9 minutes or until toothpick comes out clean.
Cool for 5 minutes before removing from pans to wire racks.