Savory Breakfast Muffins

Make It Now:

1. Preheat oven to 375°F. Spray two over-sized muffin tins or one regular muffin tin with cooking spray and set aside.
2. Heat the oil in a medium-sized saute pan over medium-high heat until shimmery. Saute the onion and peppers for 4-5 minutes, until softened. Set aside.
3. In a large bowl, whisk together the baking mix, cornmeal, salt, pepper, and garlic powder.
4. In another bowl, whisk together eggs, buttermilk, and butter. Stir in the sausage or ham, bell pepper, onion, and cheese to this wet mixture until combined.
5. Make a well in the middle of the dry ingredients. Pour the wet mixture into the dry mixture and stir just until combined (do not over mix).
6. Spoon the batter into the prepared muffin tins, filling ¾ths of the way up.
7. Bake for 15-20 minutes. Muffins are done when an inserted toothpick comes out clean.
8. Allow to cool in pans for a couple of minutes and then turn out onto a cooling rack.

Freeze For Later: Bake and let the muffins cool completely. Then place in a single layer in a gallon-sized freezer bag. Squeeze out excess air and seal. Freeze for up to 3 months.

Prepare From Frozen: Wrap an individual frozen muffin in a moist paper towel. Microwave on high for 30 second increments until warmed through (usually about 1½ minutes total).

COOKING NOTES:

To make this Gluten-Free, make the following alterations to the recipe:

• Replace all the Bisquick with King Arthur’s Gluten Free All Purpose Baking Mix (1:1 ratio).
• Reduce cornmeal from 1 cup to only a 1/2 cup
• Add an extra 1/4 cup buttermilk
• Add an extra 1 tablespoon butter
• Add 1 tablespoon maple syrup

My tests showed that this gluten-free version bakes at the same rate as the normal recipe.