February 21st, 2007
Recipe by Heather Trim
Food Styling by Marilyn Dunphy
Prop Styling by Stephanie Han & Yuki Hayashi
Preheat oven to 400 F (200 C). Line 12 muffin cups with paper liners. In a large bowl, whisk together flour, sugar, baking powder, salt, basil and baking soda until combined. Stir in cheddar cubes.
In a medium bowl, whisk together yogurt, eggs and butter until smooth. Stir into flour mixture just until well combined and no dry spots remain; stir in sweet pepper (batter will be very thick). Spoon batter into muffin cups, dividing evenly. Spoon 1 tsp (5 mL) pizza sauce on top of each muffin; sprinkle each with shredded mozzarella.
Bake about 20 minutes, until golden and a toothpick inserted in centre of one of middle muffins comes out clean. Let muffins cool in pan at least 5 minutes before removing, then let cool completely on a wire rack. (Freeze muffins in an airtight container for up to 1 month; defrost at room temperature.)
216 calories, 10.4 g fat, 178 mg calcium, 485 mg sodium, 22.6 g carbohydrates, 8 g protein, 0.7 g fibre; good source of folate and calcium.
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