Steps
- Wash all produce before you start baking.
- Slice Mini Sweet Peppers and remove seeds. Using a blender or food processor, puree 1 ½ cups of Peppers and set aside. Finely dice the remaining Peppers.
- In a large mixing bowl, whisk together flour, white sugar, brown sugar, baking powder, salt, and nutmeg.
- Crack your eggs into a separate measuring cup. Add milk, oil, and vanilla extract into egg mixture. Add the liquid ingredients, including the Pepper puree, to dry ingredients in mixing bowl.
- Using a wooden spoon, gently mix the ingredients together. Add in the dried cranberries, orange zest, and half the diced Peppers, taking care not to overmix.
- Preheat oven to 350’ and lightly oil your muffin pans or line with paper muffin cups.
- Carefully fill each muffin cup to the brim with your batter and sprinkle the remaining diced Peppers onto the tops of each muffin.
- Bake muffins for 20 minutes. Place muffins on rack to cool after baking.
Chef’s Tip
This recipe can easily be prepared in advance! Separately measure and prep the wet and dry ingredients a day or two in advance so that they are ready to combine and bake when you’ve got the time!