I first saw this recipe in a Taste of Home magazine and I just knew I had to make them. I LOVE the flavor of these and they really are a biscuit/muffin hybrid. They’re also a nice change of pace from a traditional corn bread when serving soups and chilis.
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
2/3 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
In a small skillet, melt butter. Add onions and peppers; saute until tender. Remove from the heat; cool for 5 minutes.
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.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Serve warm.
Yield: 10 muffins.