buttermilk breakfast muffins
These make a nice on the go breakfast, and so yummy!
prep time
15 Min
cook time
30 Min
method
Bake
yield
12 muffins
Ingredients
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne
- 2 large eggs
- 1-1/3 cup buttermilk
- 2 tablespoons vegetable oil
- 3 tablespoons butter, melted
- 1 cup thinly sliced scallions
- 1 cup diced ham
- 1 cup grated extra sharp cheddar cheese
- 1/2 cup finely diced red bell peppers, or have used green chiles
How To Make buttermilk breakfast muffins
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Step 1Heat the oven to 400°F. Coat a 12-cup muffin pan with cooking spray, or use muffin cups liners. -
Step 2In 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.
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Step 3Add the wet ingredients to the dry and use a rubber spatula to mix until just moistened. Scoop the batter into the prepared pan (heaping 1/4 cup each for unlined 12-cup muffin pan, scant 1/4 cup each for lined 12-cup muffin pan.
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Step 4Bake the muffins until the tops are browned (at high altitude, about 28 minutes for unlined 12-cup muffin pan, 22 minutes for lined. Let the muffins cool in the pan for 15 minutes then loosen the edges with a knife (if necessary) and transfer the muffins to a cooling rack. Serve warm.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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