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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 222.1
  • Total Fat: 8.1 g
  • Cholesterol: 8.4 mg
  • Sodium: 529.2 mg
  • Total Carbs: 27.0 g
  • Dietary Fiber: 1.2 g
  • Protein: 9.8 g

View full nutritional breakdown of Ham and Cheese Buttermilk Breakfast Muffins calories by ingredient
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Ham and Cheese Buttermilk Breakfast Muffins

Submitted by: CAZ_NJ

Introduction

From Oct 22 2008 Asbury Park Press. good to make ahead of time and freeze til you need them! From Oct 22 2008 Asbury Park Press. good to make ahead of time and freeze til you need them!
Number of Servings: 12

Ingredients

    3 Cups all-purpose flour
    1 T baking powder
    1/2 t baking soda
    1/2 t black pepper, ground
    1/4 t salt
    1/8 t cayenne pepper
    1/2 c egg substitute (or 2 large eggs)
    1 1/3 c Lowfat buttermilk
    2 T canola oil
    3 T butter, melted
    1 C thinly sliced scallions (about 1 bunch)
    1 C diced extra lean ham (6 oz)
    1 C grated low fat cheddar cheese
    1/2 C finely diced red bell pepper (1 small)

Directions

(makes 12 muffins)

1. Heat the oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray or line it with muffin cups.

2. In a large bowl, whisk together the flour, baking soda, backing powder, salt, pepper, and cayenne pepper.

3. In a medium bowl, whisk together the eggs, buttermilk, oil and butter. Stir in the scallions, ham, cheese and bell pepper.

4. Add the wet ingredients to the dry and use a rubber spatula to mix until just moistened. Scoop the batter into the prepared pan (the cups will be very full.)

5. Bake the muffins until the tops are browned, about 20 to 25 minutes. Let the muffins cool in the pan for 15 minutes, then loosen the edges with a knife and transfer the muffins to a cooling rack. Serve warm.

6. To store, individually wrap the muffins in plastic and refridgerate for up to 3 days or freeze for up to a month. To reheat, remove the plastic wrap, cover the muffin in a paper towel and microwave on high for 30 to 60 seconds.

Number of Servings: 12

Recipe submitted by SparkPeople user CAZ_NJ.






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