This time I used sweet red peppers, but of course, any other color would be great.
The following amount of ingredients yields 18-20 medium-sized muffins.
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- First, prepare the peppers purée. You will need 2-3 medium bell peppers for this recipe.
Roast the peppers on the stove top or place them on a tray and bake them in the oven at highest temperature until the skins are dark and blistered. Let them cool a bit, then peel and remove seeds and stems. Mince the flesh using a hand mincer or a blender. You will need 5 leveled tablespoons of this minced roasted peppers.
If you want, you can throw in some hot peppers as well. - Now that you have prepared the peppers, you can proceed to the rest of the steps.
In a bowl, beat the eggs until they triple the volume. Add salt and peppers purée and stir. - In a separate bowl, combine flour and baking powder, then carefully stir it into the eggs mixture.
- Divide the mixture between muffin molds, filling them up to 2/3.
If you want, you can also pour the whole batter into a regular cake pan, lightly greased and floured, and cut it into slices or bars once baked. - Bake into a preheated oven at 200°C for approximately 15 minutes, or until a toothpick inserted comes out clean.
Once out of the oven, let it cool for a couple of minutes, then take it out from the molds.