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 Savory Breakfast Muffins | Status Approved | | Name |  Savory Breakfast Muffins | | Category | The Bakery, Breakfast | | Serves/Yields | 12 muffins | | Source | Sassypants | | Difficulty | Easy | | Prep. Time | 20 minutes | | Cook Time | 20-22 minutes | | Introduction | | If you’re tired of sweet breakfast muffins or just looking for a savory breakfast bread , try these—you’ll love the smoky flavor from the Canadian bacon and the fresh-tasting combination of red bell pepper and scallions. | | 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 black 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 ( green onions) (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
| | Directions | | Step: 1 | Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
Combine whole-wheat flour, all-purpose flour, baking powder, baking soda, pepper and salt in a large bowl.
Whisk eggs, buttermilk, oil and butter in a medium bowl.
| | Step: 2 | 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). | | Step: 3 | 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.
Note: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. | | Nutrition Information | | Per muffin: 217 calories; 9 g fat (3 g sat, 4 g mono); 50 mg cholesterol; 24 g carbohydrate; 9 g protein; 3 g fiber; 339 mg sodium |
Time submitted: Tuesday, May 24. 2005 at 07:30:05 Contributed By: Kate
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