12 muffins without liners, 18 muffins with liners, or 36 mini muffins
Ingredients
1/2 cup finely diced red bell pepper
1 cup grated extra-sharp cheddar cheese
1 cup diced ham (6 ounces)
1 cup thinly sliced scallions (about 1 bunch)
3 tablespoons butter, melted
2 tablespoons canola or vegetable oil
1 1/3 cups buttermilk
2 large eggs (I bring them to room temperature)
1/8 teaspoon cayenne pepper
1/4 teaspoon salt (can up this to 1/2 teaspoon if you use unsalted butter)
1/2 teaspoon ground black pepper
1/2 teaspoon baking soda
1 tablespoon baking powder (use 2 1/4 teaspoons at high altitude)
3 cups all-purpose flour
Instructions
To store, individually wrap the muffins in plastic and refrigerate 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 (15 – 20 seconds for mini muffins).
Bake the muffins until the tops are browned (at high altitude, about 28 minutes for unlined 12-cup muffin pan, 22 minutes for lined 12-cup muffin pan, 15 minutes for mini muffin pan). Let the muffins cool in the pan for 15 minutes then loosen the edges with a knife (if necessary) and transfer the muffins to a cooling rack. Serve warm.
Add the wet ingredients to the dry and use a rubber spatula to mix until just moistened. Scoop the batter into the prepared pan (heaping 1/4 cup each for unlined 12-cup muffin pan, scant 1/4 cup each for lined 12-cup muffin pan, 2 tablespoons each for mini muffin pan).
In a medium bowl, whisk together the eggs, buttermilk, oil, and butter. Stir in the scallions, ham, cheese, and bell pepper.
In a large bowl, whisk together the flour, baking powder, baking soda, pepper, salt, and cayenne pepper.
Heat the oven to 400°F. Coat a 12-cup muffin pan or 12- or 24-cup mini muffin pan with cooking spray or line it with muffin cups. (The mini muffins will require multiple batches.)
