---------- Recipe via Meal-Master [Recipe Buster]
 
       Title: Basil-Red Pepper Muffins
  Categories: Grain, Breakfast, Muffins
       Yield: 12
 
   1     c  skim milk
     1/3 c  olive oil
   2        egg whites or
     1/4 c  cholesterol-free egg product
   2     c  all-purpose flour
     1/3 c  chopped red bell pepper
     1/4 c  chopped green onions (with
            tops)
   2     tb chopped fresh or
   1     ts dried basil
   1     tb sugar
   3     ts baking powder
     1/2 ts salt
     1/8 ts pepper
 
 Heat oven to 400 degrees. Spray 12 medium muffin cups, 2-1/2 X 1-1/4
 inches, with nonstick cooking spray. Beat milk, oil and egg whites in
 large bowl, using fork. Stir in remaining ingredients just until 
 flour is moistened. Divide batter among muffin cups. Bake 18 to 20 
 minutes or until golden brown. Immediately remove muffins from pan.
 
 MICROWAVE DIRECTIONS: Place 6 paper baking cups in microwavable 
 muffin ring. Prepare batter as directed. Fill each muffin cup with 
 scant 1/4 cup batter. Microwave uncovered on high 3 to 5 minutes, 
 rotating ring 1/4 turn every minute, until tops are almost dry and 
 wooden pick inserted in centers comes out clean. (Parts of muffins 
 may appear slightly moist but will continue to cook while standing.) 
 Immediately remove muffins from ring. Let stand uncovered on wire 
 rack 2 minutes. Repeat with remaining batter. 12 MUFFINS.
 Recipe by: Betty Crocker’s Low-Fat
   
 
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