HAM AND CHEESE BUTTERMILK BREAKFAST MUFFINS
Start to finish: 45 minutes (20 minutes active)Servings: 12
3 cups all-purpose flour
1 tablespoon baking powder
1/2teaspoon baking soda
1/2teaspoon ground black pepper
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
2 large eggs1
1/3 cups buttermilk
2 tablespoons canola oil
3 tablespoons butter, melted
1 cup thinly sliced scallions (about 1 bunch)
1 cup diced ham (6 ounces)
1 cup grated extra-sharp cheddar cheese
1/2cup finely diced red bell pepper (1 small)
Heat the oven to 400 F. Coat a 12-cup muffin pan with cooking spray or line it with muffin cups.
In a large bowl, whisk together the flour, baking powder, baking soda, pepper, salt and cayenne pepper.
In a medium bowl, whisk together the eggs, buttermilk, oil and butter. Stir in the scallions, ham, cheese and bell pepper.
Add the wet ingredients to the dry and use a rubber spatula to mix until just moistened. Scoop the batter into the prepared pan (the cups will be very full).
Bake the muffins until the tops are browned, about 20 to 25 minutes. Let the muffins cool in the pan for 15 minutes, then loosen the edges with a knife and transfer the muffins to a cooling rack. Serve warm.
To store, individually wrap the muffins in plastic and refrigerate for up to 3 days or freeze for up to a month. To reheat, remove the plastic wrap, cover the muffin in a paper towel and microwave on high for 30 to 60 seconds.