Weekday breakfast is the ultimate quandary, as teachers we need something that is portable and can be quickly eaten. I have experimented with several different types of sweet muffins, but recently came across a unique Savory Breakfast Muffin recipe. It was posted by Canice, a long time member and extremely wise voice on the Cooking Light BB. It has an interesting combination of flavors and is a great change of pace from the norm.
Savory Breakfast Muffins
Serving Size : 12
2 cups whole-wheat flour
1 cup unbleached flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 1/3 cups buttermilk
3 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter -- melted
1 cup thinly sliced green onions
3 ounces Canadian bacon -- diced
2 ounces cheddar cheese -- grated
1/2 cup chopped red bell pepper -- finely chopped
Preheat oven to 400° F. Coat 12 muffin cups with cooking spray.
Combine whole-wheat flour, all-purpose flour, baking powder, baking soda, pepper and salt in a large bowl.
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).
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.
These Savory Breakfast Muffins are very dense and have an unusual, yet pleasing texture. I enjoyed them spilt open with a bit of butter. Deli ham was subbed for the Canadian bacon. Next time I will try the recipe as written because I felt like the ham was so thin that it was lost among the rest of the ingredients. I will use this recipe to break up the monotony of the “school” breakfast. Move over store bought English muffins and peanut butter, I’ve found something better!