Ingredients
1/4 cup each chopped green pepper, sweet yellow pepper and sweet red pepper2 tablespoons butter2 cups all-purpose flour2 tablespoons sugar2-1/2 teaspoons baking powder1/2 teaspoon salt1/2 teaspoon dried basil1 large egg1/4 cup egg substitute1 cup fat-free milk
Preparation
In a nonstick skillet, saute peppers in butter until tender; set aside. In a large bowl, combine the flour, sugar, baking powder, salt and basil. Whisk the egg, egg substitute and milk; stir into dry ingredients just until moistened. Fold in the peppers.
Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
