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Ham and Cheese Buttermilk Breakfast Muffins Recipe

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This recipe for Ham and Cheese Buttermilk Breakfast Muffins is from Entertain With Jane, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c all-purpose flour
1 t baking powder
1/2 t baking soda
1/2 t ground black pepper
1/4 t salt
1/8 t cayenne pepper
2 large eggs
1 1/3 c buttermilk
2 t canola oil
3 t butter, melted
1 c thinly sliced scallions
1 c diced ham
1 c grated extra-sharp cheddar
1/2 c finely diced red bell pepper (1 small)
Directions:
Directions:
Heat oven to 400º. Coat 12-cup muffin pan with cooking spray or line with muffin cups. In large bowl, whisk together flour, baking powder, baking soda, pepper, salt and cayenne pepper. In medium bowl, whisk together eggs, buttermilk, oil and butter. Stir in scallions, ham, cheese and bell pepper. Add wet ingredients to dry and use a rubber spatula to mix until just moistened. Scoop batter into prepared pan (the cups will be very full). Bake muffins until the tops are browned, about 20 - 25 minutes. Let muffins cool in pan for 15 minutes, then loosen the edges with a knife and transfer muffins to cool on rack. Serve warm.

To store, individually wrap muffins in plastic and refrigerate for up to 3 days or freeze for up to 2 months. To reheat, removed plastic wrap, cover muffin in a paper towel and microwave on high for 30 - 60 seconds.
Personal Notes:
Personal Notes:
Cyndi's Notes:

1. I will use more cayenne pepper next time.

2. I used seriously sharp cheddar cheese - and I will use more next time.

3. My batter wasn't quite moistened enough (probably the altitude), so I added a tad bit more buttermilk.

4. Using a # 20 ice cream scoop, this recipe actually makes about 18 muffins.

5. I turned my pans at the half way point and the muffins came out perfectly.

 

 

 

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