This recipe was born of my need to use up items in my fridge before they went bad. I had a large red bell pepper that was getting wrinkly; some strawberries that would not have made it through the day; some fresh basil leaves that were just starting to brown; what to do, what to do? Well this is what I did! I have a love of combining sweet and savory things in the same dish, and if you’ve never tried it…. you’re missing out! Despite the name, you can eat them anytime!
Ingredients
- 1 cup diced strawberries
- 1 cup diced red bell peppers
- 4 leaves basilfinely chopped
- 1 cup SweetEs fusion sweet
- 1 1/2 cups SweetEs All Purpose baking blend
- 1/2 tsp aluminum free baking powder
- 1/4 tsp baking soda
- 1/4 cup eggs whites
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 2 Tbsp unsweetened nut milk
Instructions
- Preheat oven to 350
- In mixing bowl combine berries, bell peppers and basil. Add 2/3 cup of sweetener, mix in and set aside to macerate.
- In separate mixing bowl combine all other ingredients including last 1/3 cup o sweetener, and mix well.
- Add berry mixture, with all juices, to second bowl. Mix well.
- Scoop equal amounts into wells of 12 cup muffin pan. No need to spray if using silicone, but if your pan is metal, spray with cooking spray first.
- Bake for 25 minutes, but check at the 20 minute mark.
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