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Confetti Muffins

By: Nancy Piram  
"These savory herb and vegetable muffins are a nice bread from the usual sweet muffins. Serve them with soups, barbecued entrees or main-dish salads for a meal your family will love."

Rating: This weblink has been rated 2 times with an average star rating of 5.0 Read Reviews (2)

Rate/Review | 81 people have saved this

Prep Time:
20 Min
Cook Time:
15 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried tarragon
  • 1/3 cup chopped green onions
  • 1/3 cup minced sweet red pepper
  • 1/4 cup minced green bell pepper
  • 1/2 cup butter or margarine
  • 1/4 cup minced fresh parsley
  • 2 eggs
  • 2/3 cup sour cream
  • 1 tablespoon Dijon mustard

Directions

  1. In a large bowl, combine the first seven ingredients. In a skillet, saute onions and peppers in butter until tender. Stir in parsley; cook for 10 minutes. In a bowl, beat eggs, sour cream and mustard. Add onion mixture. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm or at room temperature.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 19, 2007 by Jessica53214 
We always called these "calico muffins" at my house. They are sooooo good, especially hot from... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2009 by THATSSWELL Supporting Member (Click to learn more about Supporting Membership)
Delicious. Very easy. MORE

 
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