Whole Wheat Breakfast Muffins

• 2 cups whole wheat flour
• 1/4 cup sugar
• 4 teaspoons baking powder
• 1/4 teaspoon sea salt
• 1 cup milk
• 1/4 cup vegetable oil
• 4 eggs (2, 2 divided)
• 8 ounces cream cheese, softened
• 1/2 cup shredded cheddar cheese
• 1/2 teaspoon seasoning salt
• 1 1/2 cups chopped red & green peppers
• 3/4 cup chopped onion
• 5 -7 dashes smoked TABASCO(R) brand Chipotle Pepper Sauce (to taste)

1. Saute peppers and onions in oil w/seasoned salt and tabasco over medium-low heat, until tender.
2. In a large bowl, combine first four ingredients. Combine milk, oil and 2 eggs; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full.
3. In a mixing bowl, beat cream cheese and second 2 eggs. Add cheddar cheese; mix well. Stir in pepper/onion mixture. Spoon 2 tablespoons in the center of each muffin. Bake at 425 degrees F for 13-15 minutes or until muffins test done. Serve warm.

whole wheat flour, sugar, baking powder, salt, milk, vegetable oil, eggs, cream cheese, cheddar cheese, seasoning salt, red , onion, pepper sauce

Taken from www.food.com/recipe/whole-wheat-breakfast-muffins-287390 (may not work)