Buttermilk Breakfast Muffins
Rating:
★★★★★ 2 votes5
Comments:
Serves:
12 muffins
Prep:
15 Min
Cook:
30 Min
Method:
Bake
Ingredients
-
3 call purpose flour
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1 Tbspbaking powder
-
1/2 tspbaking soda
-
1/2 tspblack pepper
-
1/4 tspsalt
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1/8 tspcayenne
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2 largeeggs
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1-1/3 cbuttermilk
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2 Tbspvegetable oil
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3 Tbspbutter, melted
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1 cthinly sliced scallions
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1 cdiced ham
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1 cgrated extra sharp cheddar cheese
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1/2 cfinely diced red bell peppers, or have used green chiles
How to Make Buttermilk Breakfast Muffins
- Heat the oven to 400°F. Coat a 12-cup muffin pan with cooking spray, or use muffin cups liners.
- 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 (heaping 1/4 cup each for unlined 12-cup muffin pan, scant 1/4 cup each for lined 12-cup muffin pan.
- Bake 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.
