Breakfast Leftover Muffins
Breakfast muffins are not always sweet, give these savory and delicious muffins a try, also use up your leftover ham or turkey from the big holiday.
Yield
12 servingsPrep
20 minCook
22 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | cups |
whole-wheat flour
|
|
| ¾ | cup |
all-purpose flour
|
|
| 1 | tablespoon |
baking powder
|
|
| ¾ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| ¼ | teaspoon |
salt
|
|
| 2 | large |
eggs
|
|
| 1 ⅓ | cups |
buttermilk
|
|
| 3 ½ | tablespoons |
olive oil
or canola oil |
|
| 1 | tablespoons |
butter, unsalted
melted |
|
| 1 | bunch |
scallions, spring or green onions
about 1 cup, thinly sliced |
*
|
| 3 | ounces |
smoked ham
or leftover turkey meat, or canadian bacon, about 1 cup |
|
| ⅓ | cup |
cheddar cheese
shredded |
|
| ⅔ | cup |
sweet red bell peppers
finely diced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 532 | ml |
whole-wheat flour
|
|
| 177 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 3.8 | ml |
baking soda
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 1.3 | ml |
salt
|
|
| 2 | large |
eggs
|
|
| 315 | ml |
buttermilk
|
|
| 53 | ml |
olive oil
or canola oil |
|
| 15 | ml |
butter, unsalted
melted |
|
| 1 | bunch |
scallions, spring or green onions
about 1 cup, thinly sliced |
*
|
| 86.7 | ml/g |
smoked ham
or leftover turkey meat, or canadian bacon, about 1 cup |
|
| 79 | ml |
cheddar cheese
shredded |
|
| 158 | ml |
sweet red bell peppers
finely diced |
|
Directions
Preheat oven to 400°F.
Coat 12 muffin cups with cooking spray or greased with butter or lay with papper tins.
Mix whole wheat flour, all-purpose flour, baking powder, baking soda, pepper and salt in a large bowl.
Add eggs, buttermilk, oil and butter in a medium bowl and whisk until well combined.
Fold in scallions, smoked ham (or turkey, or Canadian bacon), cheese and red bell pepper.
Make a well in the center of the dry ingredients.
Pour the wet ingredients into the dry ingredients and mix with a rubber spatula until just incorporated.
Add the batter into the prepared pan (the cups should be very full).
Bake the muffins until the tops are golden brown, 21 to 23 minutes.
Remove from the oven and allow to cool in the pan for 5 minutes on a working surface or cutting board.
Loosen the edges and transfer the muffins onto a wire rack.
Cool for a few minutes and serve warm.
