Biscuit-Y Bell Pepper Muffins

• 1/2 cup butter, cubed
• 1/3 cup finely chopped green onions
• 1/3 cup finely chopped sweet red pepper
• 1/4 cup finely chopped sweet yellow pepper
• 2 eggs
• 2/3 cup sour cream
• 1-1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1-1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon dried basil
• 1/4 teaspoon baking soda
• 1/4 teaspoon dried tarragon

1. In a small skillet, melt butter. Add onions and peppers; saute until tender. Remove from the heat; cool for 5 minutes.
2. In a small bowl, whisk eggs and sour cream. Stir in onion mixture until blended. In a large bowl, combine the remaining ingredients. Stir in sour cream mixture just until moistened.
3. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350u0b0 for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

butter, green onions, sweet red pepper, sweet yellow pepper, eggs, sour cream, flour, sugar, baking powder, salt, basil, baking soda, tarragon

Taken from www.tasteofhome.com/recipes/biscuit-y-bell-pepper-muffins/ (may not work)