Savory Breakfast Muffins
These Savory Breakfast Muffins are packed with summer squash, bell pepper, and cheddar cheese for an easy make-ahead breakfast. Bake a batch now and freeze the extras for busy mornings.
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Servings: 12
Ingredients
- 2 cups whole wheat pastry flour OR all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup extra-virgin olive oil or neutral flavored oil
- 1 large egg
- 1 cup buttermilk
- ½ cup grated/shredded summer squash
- 1 bell pepper minced
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line a muffin tin with 12 liners.
- In a bowl, mix together flour, baking powder, baking soda, and salt.
- In a second bowl, whisk together oil, egg, and buttermilk.
- Fold the dry ingredients into the bowl with the wet ingredients. Gently fold in squash, pepper, and cheese.
- Divide the batter among the 12 muffin cups with a ¼ cup dry scoop.
- Bake for 25 to 30 minutes until a toothpick inserted in the middle comes out clean.
- Cool in the muffin tin or on a wire rack.
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Notes
Note: can individually wrap each muffin in foil and place in a freezer bag for up to three months. To reheat, place a frozen muffin into a 350 degree F oven for 10 to 15 minutes.