Breakfast Leftover Muffins

• 2 1/4 cups whole wheat flour
• 3/4 cup flour, all-purpose
• 1 tablespoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon black pepper freshly ground
• 1/4 teaspoon salt
• 2 large eggs
• 113 cups buttermilk
• 3 1/2 tablespoons olive oil or canola oil
• 1 tablespoons butter, unsalted melted
• 1 bunch scallions, spring or green onions about 1 cup, thinly sliced
• 3 ounces smoked ham or leftover turkey meat, or canadian bacon, about 1 cup
• 13 cup cheddar cheese shredded
• 23 cup sweet red bell peppers finely diced

1. Preheat oven to 400F.
2. Coat 12 muffin cups with cooking spray or greased with butter or lay with papper tins.
3. Mix whole wheat flour, all-purpose flour, baking powder, baking soda, pepper and salt in a large bowl.
4. Add eggs, buttermilk, oil and butter in a medium bowl and whisk until well combined.
5. Fold in scallions, smoked ham (or turkey, or Canadian bacon), cheese and red bell pepper.
6. Make a well in the center of the dry ingredients.
7. Pour the wet ingredients into the dry ingredients and mix with a rubber spatula until just incorporated.
8. Add the batter into the prepared pan (the cups should be very full).
9. Bake the muffins until the tops are golden brown, 21 to 23 minutes.
10. Remove from the oven and allow to cool in the pan for 5 minutes on a working surface or cutting board.
11. Loosen the edges and transfer the muffins onto a wire rack.
12. Cool for a few minutes and serve warm.

whole wheat flour, flour, baking powder, baking soda, black pepper, salt, eggs, buttermilk, olive oil, butter, scallions, ham, cheddar cheese, sweet red bell peppers

Taken from recipeland.com/recipe/v/breakfast-leftover-muffins-51583 (may not work)