Red Pepper and Basil Muffins

I've already said we're on a total muffin kick in our household. We've done the banana-chocolate-chip muffins a lot, then it was oatmeal with cinnamon and brown sugar, but I wanted to try a savory recipe today. I asked Chad what kind of muffins he'd like to try and he asked if there was such a thing as red pepper muffins. (Our kids can't get enough red peppers!) Well, that was an interesting concept and I found one at www.bettycrocker.com.

1	cup fat-free (skim) milk
1/3	cup olive or vegetable oil
2	egg whites or 1/4 cup fat-free cholesterol-free egg product
2	cups Gold Medal® all-purpose flour
1	tablespoon sugar
3	teaspoons baking powder
1/2	teaspoon salt
1/8	teaspoon pepper
1/3	cup chopped red bell pepper
4	medium green onions, chopped (1/4 cup)
2	tablespoons chopped fresh basil leaves or 1 teaspoon dried basil leaves

Heat oven to 400ºF. Spray 12 regular-size muffin cups with cooking spray, or line with paper baking cups.

Beat milk, oil and egg whites in large bowl with fork. Stir in remaining ingredients just until flour is moistened. Divide batter evenly among muffin cups.

Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm.

Notes:
There are two notes on the website: Accompanying these muffins with tapenade—a Mediterranean olive spread—instead of butter makes these muffins even more of a treat!

Stirring muffin batter gently—just until dry ingredients are moistened—results in perfectly shaped muffins.

I wasn't about to separate an egg and wonder what to do with two yolks. I just used one whole egg.

I used 1% milk, not skim.

I peeled most of the skin off the red pepper. I find it gets kinda tough when cooked/baked.

It would be yummy with some ham finely chopped in it and/or with shredded cheese in it.

This would make a great sandwich-alternative for school!