Ham and Cheese Buttermilk Muffins

“Original recipe from the 9/17/08 News Sentinel; posted here for safekeeping with my "healthy" adjustments. 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!”
READY IN:
35mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

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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