Roasted red capsicum muffins
Preparation time:
Makes: 12
Recipe highlights
- Suitable to microwave
- Suitable to freeze
- Best served immediately; Store in freezer (under -18°C); Store covered in fridge (under 5°C); Store in airtight container
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Ingredients
- 2 red capsicums, deseeded and cut in half
1 cup white plain flour
1 cup wholemeal plain flour
4 teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar
50 g reduced-fat polyunsaturated margarine, melted
2 eggs
1 cup reduced-fat milk
Cooking method
-
1. Place capsicums skin side up on
an oven tray and grill until
skins are blistered and golden.
Remove from oven, cool and remove
skins. Cut flesh into thin
strips.
2. Sift flour, baking powder and salt into a bowl. Stir in sugar. Make a well in the centre of the dry ingredients.
3. Melt margarine. Lightly beat eggs and milk together.
4. Mix margarine, egg mixture and capsicum into dry ingredients until just combined.
5. Lightly spray muffin trays with cooking spray. Fill two-thirds of the muffin trays with the mixture.
6. Bake at 190°C for 15 minutes, or until muffins spring back when lightly touched.
Nutritional facts
 | Average quantity per serving | Average quantity per 100g |
| Weight (g) | 76.21 | 100.00 |
| Energy (kJ) | 576.27 | 756.14 |
| Protein (g) | 4.94 | 6.48 |
| Total Fat (g) | 4.06 | 5.32 |
| -Saturated Fat (g) | 0.97 | 1.27 |
| -Polyunsaturated Fat (g) | 1.31 | 1.72 |
| -Monounsaturated Fat (g) | 1.39 | 1.83 |
| Cholesterol (mg) | 32.75 | 42.97 |
| Carbohydrate (g) | 19.38 | 25.42 |
| -Sugars (g) | 3.29 | 4.32 |
| Starch (g) | 16.07 | 21.08 |
| Water (g) | 43.69 | 57.32 |
| Alcohol (g) | 0.00 | 0.00 |
| Dietary Fibre (g) | 1.93 | 2.54 |
| Thiamin (mg) | 0.11 | 0.14 |
| Riboflavin (mg) | 0.11 | 0.14 |
| Niacin (mg) | 1.08 | 1.42 |
| Niacin Equivalents (mg) | 2.11 | 2.77 |
| Vitamin C (mg) | 26.28 | 34.48 |
| Total Folate (ug) | 17.64 | 23.14 |
| Total Vitamin A Equivalents (ug) | 94.34 | 123.78 |
| Retinol (ug) | 51.54 | 67.63 |
| Beta Carotene Equivalents (ug) | 252.09 | 330.77 |
| Sodium (mg) | 436.96 | 573.34 |
| Potassium (mg) | 131.82 | 172.97 |
| Magnesium (mg) | 20.02 | 26.27 |
| Calcium (mg) | 58.25 | 76.43 |
| Phosphorus (mg) | 222.90 | 292.47 |
| Iron (mg) | 0.80 | 1.05 |
| Zinc (mg) | 0.48 | 0.63 |
Contributed by:
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Source: Gabi Billing, Bellarine Secondary College. Published in the Geelong Advertiser 'Fifteen Minutes of Food' series.
Recipe publication date on: 11/13/2007
Last reviewed on: 20/08/2014
