Bell Pepper Rye Muffins

Heat oven to 400°F. Grease bottoms only of 12 muffin cups or line with paper baking cups. In small skillet over medium heat, cook bell pepper in margarine until crisp-tender. Set aside.

In large bowl, combine all-purpose flour, rye flour, sugar, baking powder, salt and basil; mix well. In small bowl, combine milk, eggs and pepper mixture; mix well. Add to flour mixture; stir just until dry ingredients are moistened. Fill greased muffin cups 2/3 full.

Bake at 400°F. for 12 to 18 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.