Basil-Red Pepper Muffins

These savory muffins lean into the herb-and-vegetable direction instead of the usual sweet breakfast route. Chopped red bell pepper, scallions, and dried basil give each bite a garden-fresh flavor, while olive oil keeps them moist without any butter.

The recipe uses egg whites and skim milk, which keeps the fat content down without sacrificing texture. Olive oil carries the flavor here since there’s no butter or cheese to rely on. Stir the wet ingredients into the dry just until the flour is moistened. You want to see lumps and streaks of flour. A smooth, well-beaten batter means you’ve developed the gluten, and the muffins will be tough and flat.

These come out golden brown with a slightly crisp top and a soft, tender crumb inside.

Kitchen Tips

• Dice the red pepper small, about the size of a pea. Large pieces create wet pockets that keep the surrounding batter from setting properly.
• Don’t skip the scallion greens. They add color throughout the muffin and a mild onion flavor that complements the basil.
• Use a good olive oil since it’s the primary fat. You’ll taste it. Extra virgin works well here.
• The microwave option in the directions works in a pinch, but oven-baked gives a far better crust and rise.

Variations

• Add crumbled feta or shredded Parmesan for a cheesy savory muffin.
• Swap dried basil for fresh, using a full tablespoon of chopped fresh leaves.
• Fold in sun-dried tomatoes instead of (or alongside) the red pepper for a more concentrated flavor.