Sunday, April 14, 2013

Ham and Cheese Buttermilk Breakfast Muffins


First, I prepped my ham and veggies.  I thinly sliced 1 bunch of scallions to yield 3/4 cup (the recipe called for 1 cup), diced half of a red bell pepper to yield 1/2 cup, and diced 6 ounces of sliced ham to yield 1 cup.  Next, I prepped my muffin pan by spraying it with cooking spray.  (I used a silicone muffin pan for easy release, but any old muffin pan is fine.  You can use liners as well, if you want.)


In a large bowl, I whisked together 3 cups of flour, 2 1/4 teaspoons of baking powder (the recipe actually calls for 1 tablespoon, but I adjusted for altitude), 1/2 teaspoon of baking soda, 1/2 teaspoon of ground black pepper, 1/4 teaspoon of salt, and 1/8 teaspoon of cayenne pepper….



Ham and Cheese Buttermilk Breakfast Muffins | Sweet and Saucy


 




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Travel Snack Week: Ham & Cheese Muffins. Written by Ceri Marsh and published on March 4th, 2013 3 Comments. March break is just around the corner here in Ontario, but where ever you are there’s some kind of spring break from school


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ham and cheese scones Looking back on my posts over the last week or so, it would appear that I’m on a carb bender. Arancini, kugel and even blintzes. Yes, there’s been a bit of carbs in this house lately. While I should be


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http://tinascookings.blogspot.com/


Let the batter stand for about 5 minutes, then line the muffin tine with muffin liners (you will get 15 muffins), pour in the batter and bake in a preheated oven, at 200˚C (395˚F), for about 18–20 minutes (do the toothpick test).


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Ham and Cheese Muffins. Yes, I’m still working my way through my new cookbook. If I were you, I’d look up “Mad about Muffins” by Dot Vartan. You won’t regret it. This week, I’ll be making the following recipe. I’ll likely serve


 




Ham and Cheese Buttermilk Breakfast Muffins

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