Savory breakfast muffins

I’ve posted so many muffin recipes that are sweet, I decided to make a recipe that is savory instead. I consulted a few places, and ended up finding one I liked as a base to go off of from Eating Well Magazine.

I’m going to post the original recipe, and the nutritional facts are for the original recipe, however, I will tell you what I modified next to any changes.

Here is what you will need

2 cups whole-wheat flour
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
2 eggs
1 1/3 cups buttermilk (I used skim milk)
3 tablespoons extra-virgin olive oil
2 tablespoons butter, melted (I used Earth Balance Spread, melted)
1 cup thinly sliced scallions (about 1 bunch)(way too much scallions!! I used about 1/4 cup!)
3/4 cup diced Canadian bacon (3 ounces)(I cut up some deli ham instead of Canadian Bacon)
1/2 cup grated Cheddar cheese (I used Colby Jack because that’s what I had!)
1/2 cup finely diced red bell pepper

1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
2. Combine whole-wheat flour, all-purpose flour, baking powder, baking soda, pepper and salt in a large bowl.
3. Whisk eggs, buttermilk, oil and butter in a medium bowl. 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).
4. 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.

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; 212 mg potassium.

I think this is not only great for breakfast, but also as a snack in the afternoon if you get hungry for a filling treat for a few hundred calories!