Savory Breakfast Muffins
If you’re tired of sweet breakfast muffins or just looking for a savory breakfast, try these—you’ll love the smoky flavor from the Canadian bacon and the fresh-tasting combination of red bell pepper and scallions.
Prep time: 20 minutes | Start to finish: 45 minutes
To make ahead: Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month.
To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.
Ingredients:
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
2 eggs
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 Canadian bacon (3 ounces)
1/2 cup grated Cheddar cheese
1/2 cup finely diced red bell pepper
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Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
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Combine whole-wheat flour, all-purpose flour, baking powder, baking soda, pepper and salt in a large bowl.
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Whisk eggs, buttermilk, oil and butter in a medium bowl. Fold in scallions, bacon, cheese and bell pepper. Make a well in the center of the dry ingredients. Add the wet ingredients and mix with a rubber spatula until just moistened. Scoop the batter into the prepared pan (the cups will be very full).
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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.
Makes 1 dozen muffins.
B-man 