Confetti Muffins

These flavorful muffins were featured on the cover of the 1992 Kansas Wheat Commission Recipe book.


1 ⅓ cups all-purpose flour 
1 teaspoon baking powder 
½ teaspoon baking soda 
¼ teaspoon cayenne pepper 
⅓ cup yellow cornmeal 
1 cup low-fat shredded Cheddar cheese 
⅓ cup chopped green onions
½ cup finely chopped red bell pepper 
2 teaspoons granulated sugar 
1 beaten egg 
1 ⅓ cups buttermilk 


  1. Preheat oven to 425°F. Lightly grease a 12-cup muffin pan. 
  2. In a large bowl, sift together flour, baking powder, soda, and cayenne pepper. Add the cornmeal, cheese, onions, and red pepper; mix well. 
  3. In a small bowl, beat together sugar, egg, and buttermilk. Add into dry ingredients all at once, stirring quickly with a fork, just until dry ingredients are moistened. Do not beat. 
  4. Using an ice cream scoop or spoon, quickly dip batter into muffin cups. 
  5. Bake 18 minutes, or until the tops of the muffins spring back when touched lightly. Let muffins cool for a few minutes before unmolding by loosening the edges with a knife. Turn out onto a rack and serve warm, or at room temperature.

Makes 12 muffins.

Nutrition information per serving (one muffin): 123 cal, 2 g fat, 22 mg chol, 214 mg sodium, 19 g carbo, 1 g fiber, 7 g pro, 38 mcg folate.