Ham and Cheese Buttermilk Muffins |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Update: Just made these and my are they good. They puff up to become quite large, and they make for a hearty, filling breakfast with some fresh fruit or sliced tomatoes. I imagine you could use other cheeses, veggies, or meats (sausage, bacon?) to make your perfect muffin, too. Ingredients:
1 1/2 cups flour |
1 1/2 cups whole wheat flour |
1 tablespoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon pepper |
1/4 teaspoon salt |
1/8 teaspoon cayenne pepper |
1/2 cup egg substitute |
1 1/3 cups fat-free buttermilk |
1 teaspoon oil |
2 tablespoons smart balance butter spread, melted |
1 cup green onion |
6 ounces turkey ham, diced |
1/2 cup reduced-fat cheddar cheese |
1/2 cup bell pepper, diced |
Directions:
1. Preheat oven to 400 and spray a 12 cup muffin pan.
2. Whisk together dry ingredients and spices.
3. Make a well and whisk together eggs, buttermilk, oil, and butter. Stir in scallions, ham, cheese, and bell pepper.
4. Mix the dry ingredients with the wet gently until just moistened.
5. Scoop the batter into the pan (cups will be very full).
6. Bake 20-25 minutes and allow to cool 15 minutes before transferring to a cooling rack.
7. Will keep in the fridge for 3 days or frozen for one month.
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