Buttermilk Breakfast Muffins

Name: Buttermilk Breakfast Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 muffins
Cuisine: American
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

By Cassie *
@1lovetocook1x

These make a nice on the go breakfast, and so yummy!

Rating:

★★★★★ 2 votes5

Comments:

16 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
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How to Make Buttermilk Breakfast Muffins

Step-by-Step

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.