Mini Pepper Corn Muffins

• 2 tablespoons sweet red peppers, diced
• 2 tablespoons green peppers, diced
• 1 1/2 teaspoons olive oil
• 1/2 cup cornmeal, plus
• 2 tablespoons cornmeal
• 6 tablespoons flour
• 1 1/2 teaspoons sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1/2 cup buttermilk
• 3 tablespoons butter, melted

1. In a small skillet, saute' peppers in oil for 5 minutes or until tender; cool slightly.
2. In a bowl, combine the cornmeal, flour, sugar, baking powder, baking soda and salt.
3. In a small bowl, whisk the egg, buttermilk, butter and peppers until blended.
4. Stir into dry ingredients just until moistened.
5. Fill paper-lined miniature muffin cups three-fourths full.
6. Bake at 425 degrees for 6-9 minutes or until toothpick comes out clean.
7. Cool for 5 minutes before removing from pans to wire racks.

sweet red peppers, green peppers, olive oil, cornmeal, cornmeal, flour, sugar, baking powder, baking soda, salt, egg, buttermilk, butter

Taken from www.food.com/recipe/mini-pepper-corn-muffins-205102 (may not work)