Good morning to you! After a long stretch of working crazy hours, I am happy to have time to get back into the kitchen and play again. Today, I bring you a wonderful breakfast treat to help get you motivated to get dressed, get out the door, or fold the five clean laundry bins that are waiting patiently for you. These muffins are quick and easy to throw together. They can be individually wrapped and kept in the refrigerator for 3 days or frozen for up to a month. Warm them up in the microwave for 30 to 60 seconds, depending on your microwave settings.
I adapted this recipe slightly to include the use of ham. The original recipe called for Canadian bacon, which is salted and cured ham. My grocery store had regular ham included in a 5 for $19.99 special, so good ol’ fashioned ham it was. These muffins are delicious and filling. It’s almost like eating a Denver omelet, which is the only type of omelet that I can bare to think about eating. The sweetness of the red bell pepper helps to add a bit of sweetness to an otherwise savory muffin. They almost make it possible to change out of those yoga pants during your day off…almost.
Savory Breakfast Muffins
slightly adapted from EatingWell
2 cups whole-wheat flour
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1 1/3 cups buttermilk
3 tablespoons extra-virgin olive oil
2 tablespoons butter, melted
1 cup thinly sliced scallions, (about 1 bunch)
3/4 cup diced ham, (3 ounces)
1/2 cup grated Cheddar cheese
1/2 cup finely diced red bell pepper
Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
Combine whole-wheat flour, all-purpose flour, baking powder, baking soda, pepper and salt in a large bowl.
In a large bowl, combine flours, baking powder, baking soda, salt, and pepper.
Whisk eggs, buttermilk, oil and butter in a medium bowl. Fold in scallions, bacon, cheese and bell pepper.
Make a well in the middle of the dry ingredients. Add the wet ingredients and mix with a rubber spatula until just moistened. Scoop the batter into the prepared pan until the muffin cups are full.
Bake the muffins until the tops are golden brown, 20 to 22 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.