Buttermilk Breakfast Muffins
Rating:
★★★★★ 2 votes
Comments:
Serves:
12 muffins
Prep:
15 Min
Cook:
30 Min
Method:
Bake
Ingredients
- 3 c
- all purpose flour
- 1 Tbsp
- baking powder
- 1/2 tsp
- baking soda
- 1/2 tsp
- black pepper
- 1/4 tsp
- salt
- 1/8 tsp
- cayenne
- 2 large
- eggs
- 1-1/3 c
- buttermilk
- 2 Tbsp
- vegetable oil
- 3 Tbsp
- butter, melted
- 1 c
- thinly sliced scallions
- 1 c
- diced ham
- 1 c
- grated extra sharp cheddar cheese
- 1/2 c
- finely diced red bell peppers, or have used green chiles
How to Make Buttermilk Breakfast Muffins
- 1Heat the oven to 400°F. Coat a 12-cup muffin pan with cooking spray, or use muffin cups liners.
- 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. - 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.
- 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.
