Basil-Red Pepper Muffins

Sorce	Michael Pracht
Caloric	:1 Serving: Calories 145 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 240 mg; Total Carbohydrate 19 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 6 %; Calcium 10 %;
Ingridients	Prep Time:10 min Start to Finish:30 min Makes:12 muffins 1 cup fat-free (skim) milk 1/3 cup olive or vegetable oil 2 egg whites or 1/4 cup fat-free cholesterol-free egg product 2 cups Gold Medal® all-purpose flour 1 tablespoon sugar 3 teaspoons baking powder 1/2 teaspoon salt 1/8 teaspoon pepper 1/3 cup chopped red bell pepper 4 medium green onions, chopped (1/4 cup) 2 tablespoons chopped fresh basil leaves or 1 teaspoon dried basil leaves
Instructions	1. Heat oven to 400ºF. Spray 12 regular-size muffin cups with cooking spray, or line with paper baking cups. 2. Beat milk, oil and egg whites in large bowl with fork. Stir in remaining ingreidents just until flour is moistened. Divide batter evenly among muffin cups. 3. Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm.