Cheesey (Red Pepper) Ring Muffins

Have you ever tried to create your own muffin recipe ? Let me tell you that the ol’ ratio of 1 teaspoon of baking powder to 1 cup of flour has never worked for me.

I have gotten lucky when buttermilk is in the mix, for instance with my Banana Chocolate Chip Muffin recipe. All you have to do there is figure out how much baking soda to use to balance out the acidity of the buttermilk. Easy (sort of).

For this recipe I finally broke down and looked up a recipe on the glorious Interweb. In swooped the Pioneer Woman with a Cheese Muffin recipe. I found these muffins to be perfectly leavened, but greasier than what I was going for. So I made some changes and here you go:

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1/2 cup white whole wheat or all-purpose flour
1 teaspoon sugar
1 teaspoon baking powder
1/4 teaspoon dried dill
1/4 teaspoon salt
1/4 cup milk
1 egg white
1 1/2 tablespoons butter, melted
3/4 cup cottage cheese
1 large red bell pepper

Preheat oven to 375 degrees Farenhiet.

In a small mixing bowl whisk together the flour, sugar, baking powder, dill and salt. Set aside.

In a medium mixing bowl, whisk together the milk, egg white, butter, and cottage cheese. Dump the flour mixture into the milk mixture and stir with a rubber spatula until combined.

Prepare the red bell pepper by slicing off the top and removing the seeds and core. Rinse out any stray seeds. Slice the pepper into rings 1/2 to 3/4 inch thick. You should have 6 or more rings.

Spread pepper rings out on a parchment-lined baking sheet. Divide muffin batter between rings filling them to the top. Bake for 30 minutes or until muffins are golden on the bottoms and a toothpick inserted into the center of a larger ring comes out clean. Rotate the muffins once during baking. Transfer to a wire rack to cool. Serve warm.

Note: These muffins are much more exciting if you are lucky enough to find a red bell pepper that creates a heart shape. I’ve made these at least six times and have only made some decent hearts once. Look for peppers with three lobes and keep your fingers crossed.

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Yield: 6 muffins
Prep time: 10 minutes
Baking time: 30 minutes

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Author: Cindy

Born in Charleston. Raised in the Silicon Valley. Live near Hartford, Connecticut with my husband and two children. We have lots of tropical fish.

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