Ham & Cheese Buttermilk Breakfast Muffins

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

Melt the butter in a small bowl so that it has time to cool. Set aside.

In a large bowl whisk together the flour, baking powder, baking soda, pepper, salt and cayenne pepper. In a medium bowl whisk together the eggs, buttermilk, oil and butter. Stir in the scallions, ham, cheese and bell pepper. Add the wet ingredients to the dry and fold together using a spatula, just until moistened.

Scoop the batter into the prepared pan – the cups will be very full. Bake the muffins until the tops are browned, about 20 to 25 minutes. Let the muffins cool in the pan for 15 minutes. Use a knife to loosen the edges and turn out onto a cooling rack. Serve warm.

To store, wrap individually in plastic and refrigerate for up to 3 days, or freeze for up to a month. To reheat from the fridge, remove the plastic, cover with a paper towel and microwave on high for 30 to 60 seconds (depends on your microwave).