• 2 cups whole-wheat flour
  • 1 cup all-purpose flour
  • 1 Tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp freshly ground pepper
  • ¼ tsp salt
  • 2 eggs
  • 1⅓ cups buttermilk
  • 3 Tbsp J.Olive Co. extra-virgin olive oil
  • 2 Tbsp butter, melted
  • 1 cup thinly sliced scallions, (about 1 bunch)
  • ¾ cup diced Canadian bacon, (3 ounces)
  • ½ cup grated Cheddar cheese
  • ½ cup finely diced red bell pepper
  • 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.
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