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Breakfast Leftover Muffins

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Submitted by happyzhangbo

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 servings

PREP

20 min

COOK

22 min

READY

50 min

Ingredients

2 ¼ 532
¾ 177
1 15
TABLESPOON ML BAKING POWDER
¾ 3.8
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML BLACK PEPPER
freshly ground
¼ 1.3
TEASPOON ML SALT
2 2
LARGE LARGE EGGS
1 ⅓ 315
CUPS ML BUTTERMILK
3 ½ 53
TABLESPOONS ML OLIVE OIL
or canola oil
1 15
TABLESPOONS ML BUTTER, UNSALTED
melted
1 1
BUNCH BUNCH SCALLIONS, SPRING OR GREEN ONIONS
about 1 cup, thinly sliced *
3 86.7
OUNCES ML/G SMOKED HAM
or leftover turkey meat, or canadian bacon, about 1 cup
79
CUP ML CHEDDAR CHEESE
shredded
158
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 90g (3.2 oz)
Amount per Serving
Calories 193 35% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 44mg 15%
Sodium 208mg 9%
Total Carbohydrate 8g 8%
Dietary Fiber 3g 13%
Sugars g
Protein 16g
Vitamin A 7% Vitamin C 18%
Calcium 9% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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