Ham and Cheese Buttermilk Breakfast Muffins
3 cups 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 cup buttermilk
2 Tbsp canola oil
3 Tbsp butter, melted
1 cup thinly sliced scallions
1 cup diced ham (6 oz.)
1 cup grated extra sharp cheddar
1/2 cup finely diced red bell pepper
PREP DAY: Heat oven to 400. Coat a 12-cup muffin pan with cooking spray or line with muffin cups. In a large bowl, whisk together flour, baking powder, baking soda, black pepper, salt and cayenne. In a medium bowl, whisk together eggs, buttermilk, oil and butter. Stir in scallions, ham, cheese, and bell pepper. Add wet ingredients to dry and use rubber spatula to mix until just moistened. Scoop batter into prepared pan (cups will be very full). Bake muffins until tops are browned, about 20-25 minutes. Let muffins cool in pan 15 minutes, then loosen edges with knife and transfer to cooling rack. Individually wrap muffins in plastic, place in labeled freezer bag, and freeze.
SERVE DAY: Remove plastic wrap. Cover with paper towel. Microwave on high 30 – 60 seconds.
*Use within 1 month of freezing
Northerly Nosh 