Roasted Red Pepper Muffins

[COOK TIME: 25 MIN]

Ingredients
1 teaspoon cornmeal
1 3/4 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon coarsely ground pepper, divided
1/4 teaspoon salt
1 egg
3/4 cup buttermilk
1/4 cup vegetable oil
2/3 cup chopped roasted red pepper [about 1 pepper]
1/2 cup shredded mozzarella cheese

Directions
For Roasted Peppers:
Preheat oven on low broil setting
Cut red peppers in half
Place on a greased baking sheet cut side down
Brush olive oil on skin to coat thoroughly
Broil in preheated oven and watch for charring of the skin, about 10-15 min
Remove sheet from the oven, with tongs, put peppers in a bowl
Set the bowl in a brown paper bag
Fold over the top of the bag to seal, allow peppers to rest for about 10 min
Remove skins and seeds from peppers and slice

For Muffins:
Grease muffin cups and sprinkle with the cornmeal; set aside.
In a large bowl, combine flour, sugar, baking powder, 1/4 teaspoon pepper and salt. In another bowl, beat the egg, buttermilk and oil.
Stir into dry ingredients just until moistened.
Fold in red pepper and cheese.
Fill prepared muffin cups two-thirds full.
Sprinkle with remaining pepper.
Bake at 400 degrees F for 20-25 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pan to a wire rack.
Serve warm. Refrigerate leftovers

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Sweet with a hint of spice
A great side for roasted red pepper soup