These savoury muffins are great for a brunch or as a side dish with meat, chicken or fish. The mini brioche pans make for a pretty presentation.

• 1 tsp. oil
• ½ cup chopped onion
• ½ cup diced red pepper
• 1½ cups flour
• ½ tsp. dried basil
• 2 tbsp. sugar
• 2 tsp. baking powder
• ½ tsp. salt
• ¼ tsp. baking soda
• 1 cup soy buttermilk*
• ¼ cup oil
• 1 egg, slightly beaten

Preheat oven to 375˚F. Lay out 12 mini brioche cups on a cookie sheet.
Heat the teaspoon oil in a skillet. Add the onions and red pepper; sauté and stir over medium heat until tender-crisp. Set aside.

In a large bowl, combine the flour, basil, sugar, baking powder, salt and baking soda; mix well. In a small bowl, combine the onions, peppers, buttermilk, oil and egg; blend well. Add to the flour mixture; stir just until the dry ingredients are moistened. Fill the mini brioche cups about ¾ full.

Bake for 12- 14 minutes or until a toothpick inserted in the center comes out clean. (Muffins will be very light in colour). Serve warm.

Yield: 12 muffins.

* To make buttermilk, place a tablespoon of vinegar or lemon juice into your measuring cup, then add the milk or soy milk, to equal the amount called for. Let stand for one minute.