Instructions: Preparation Time: 20 minutes to prepare, 15 to 20 minutes to bake

Yield: 1
dozen medium-sized muffins

These delicious savory muffins are easy to make and very pretty. Eat them plain, or split and toast them, then melt some cheddar cheese over each half.

They are heavenly with Lentil Chili.

1.Preheat oven to 400 . Grease twelve 2 1/2-inch muffin cups.

2.Melt 2 tablespoons butter in a small skillet. Add the red pepper, and saute until just tender (5 to 8 minutes). Set aside.

3.In a medium-sized bowl sift together flour, salt, baking soda, and baking powder. Stir in brown sugar and cornmeal, and mix until quite uniform. (You may have to use your hands to break up and distribute the brown sugar.)

4.Beat together the egg and buttermilk or yogurt. Stir this into the flour mixture along with the sauteed pepper. (Be sure to include all the butter it was cooked in!)

5.Spoon the batter into the prepared muffin cups, filling them until just even with the top surface of the pan.

6.Bake for 15 to 20 minutes, or until a knife inserted into the center comes out clean and the tops are beginning to brown. Cool in the pan for about 10 minutes before removing.

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