Bell Pepper Muffins

Name: Bell Pepper Muffins
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12
Ingredients: Red peppers 1 cup; Whole milk ½ cup; Type 00 flour 1.6 cups; Sunflower seed oil ½ cup; Parmigiano Reggiano PDO cheese to grate 3.5 oz; Instant yeast for salted preparations 3.3 tsp; Eggs 3; Salted capers to be desalted 1 ¾ tbsp; Provola cheese 2.8 oz; Anchovies in oil 4 fillets; Fine salt to taste; Black pepper to taste

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216

Calories per serving

Energy Kcal 216
Carbohydrates g 14.6
of which sugars g 1.8
Protein g 8.5
Fats g 13.8
of which saturated fat g 3.92
Fiber g 0.7
Cholesterol mg 66
Sodium mg 262

Difficulty: Easy
Prep time: 15 min
Cook time: 40 min
Makes: 12 pieces

PRESENTATION

Pepper muffins are, well, a fun twist on a classic English treat—really. We’re usually talking about sweet breakfast goodies here. I mean, muffins with chocolate chips or blueberries, right? But hold on. This savory version is something else. Picture it: a batch of moist, savory muffins coming straight out of the oven. You know, that classic mushroom top and a real burst of Mediterranean flavor. And the ingredients? With bits of red pepper, salty anchovies, and briny capers mixed in, each bite is a tender surprise. Honestly, it’s pretty cool switching from sugary to salty—great for gatherings or just as a new snack. These red pepper muffins are way way different on a party table. People? They always come back for seconds. Bold flavors, yet soft inside.

And you know what, these pepper muffins bring the essence of the Mediterranean coast right to your table. The way peppers roast and blend with anchovies and capers? Perfect. It is a snack that’s both crispy on the edges and moist in the middle. Unlike some versions with cheese, the English style—well, it's all about simplicity. These savory muffins shine on their own. Perfect for happy hours, they're a great swap for the usual chips and dip. Really, people are getting creative with all kinds of peppers. From mild bell peppers to spicy jalapeños, you can play around with the heat. Some folks even add cheddar for cheesy, cheese and pepper muffins—super golden on top. Whatever you choose, these muffins totally shake up the snack routine and get everyone talking. So here's the deal: next time you're planning a buffet, these colorful bell pepper muffins make a tangy, exciting addition that will surprise guests and wake up their taste buds. Seriously good.

How to prepare Bell Pepper Muffins

To prepare the bell pepper muffins, first wash the peppers, then peel them 1 and trim them 2. Cut the pepper in half and remove the inner filaments and seeds 3;

first cut it into strips and then into small cubes 4. Transfer them to a skillet 5 and gently sauté without adding fats for about 4 minutes 6. Set aside and let them cool down.

Meanwhile, drain the anchovy fillets and chop them very finely 7, rinse the capers under running water several times to desalinate them; dry them and chop them finely as well 8. Also cut the provola cheese into cubes 9. Set aside these ingredients as well and move on to make the batter.

Break the eggs into a bowl and add the milk 10. Work the mixture with a mixer for 2-3 minutes at medium speed 11 then, while continuing to beat, add the oil 12. Season with salt and pepper.

As soon as you have a well-beaten mixture, sift the flour directly into the bowl 13 and incorporate it with the mixer at moderate speed 14. Also add the instant yeast 15

and the grated Parmesan cheese 16. Then add the chopped capers (17-18),

the peppers 19, the anchovies 20, and the provola cubes 21.

Stir with a wooden spoon to blend the ingredients 22. Grease a 12-cup muffin tin with oil 23 and fill the portions with one and a half tablespoons of batter 24.

At this point 25 bake in a preheated static oven at 356°F on the lowest rack for about 35 minutes. When they are golden brown, take them out of the oven 26. Then let them cool slightly before removing your bell pepper muffins 27!