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Savory Breakfast Muffins

 Savory Breakfast Muffins
After taking a bite, few people can resist gobbling up these out-of-the-ordinary muffins. They’re packed with cheese, ham, pepper and onions. —Michelle van Maanen, Lethbridge, Alberta
16 ServingsPrep: 25 min. Bake: 20 min.

Ingredients

  • 1-1/2 cups whole wheat flour
  • 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 Eggland's Best Eggs
  • 1-1/4 cups buttermilk
  • 2 tablespoons butter, melted
  • 1 tablespoon canola oil
  • 3/4 cup cubed Havarti cheese with jalapeno or pepper Jack cheese
  • 3/4 cup finely chopped fully cooked ham
  • 1 medium sweet red pepper, finely chopped
  • 4 green onions, finely chopped

Directions

  • In a large bowl, combine the flours, baking powder, baking soda, salt
  • and pepper. In another bowl, combine the eggs, buttermilk, butter
  • and oil. Stir into dry ingredients just until moistened. Fold in
  • remaining ingredients.
  • Fill greased or paper-lined muffin cups three-fourths full. Bake at
  • 400° for 18-22 minutes or until a toothpick inserted in muffin
  • comes out clean. Cool for 5 minutes before removing from pans to
  • wire racks. Serve warm. Yield: 16 muffins.

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Savory Breakfast Muffins (continued)

Nutritional Facts: 1 muffin equals 124 calories, 6 g fat (2 g saturated fat), 40 mg cholesterol, 319 mg sodium, 13 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1 fat.