Bacon Cheddar Scallion Whole Wheat Buttermilk Muffins

OK, I admit, there's been a slight obsession with breakfast lately but it's the meal I enjoy the most, and when I'm hungriest. With some time off, I've had the chance to delve into more elaborate experiments. This one is hearty and savory. For vegetarians, just nix the turkey bacon and try combining ingredients like mushrooms, green peppers, corn, gruyère, onions, and shallots. I was thinking of making a ham, corn, and scallion version for my niece that is similar to a bread that I grew up on from Chinese bakeries. She tends to like doughy stuff combined with ground meat- hence her love for dim sum and dumplings.





Bacon Cheddar Scallion Whole Wheat Buttermilk Muffins
1 pack of TJ's turkey bacon, cooked, and diced
3 cups of shredded sharp cheddar (we can't get enough cheese and may add 4 next time)
1 bunch of scallions, chopped into small bits
1 jalapeño seeded and diced (more if you like the heat)
2 eggs beaten
1.5 cup of buttermilk
2 Tbsp. of melted butter
3 Tbsp. of EV Olive Oil
2 cups of whole wheat flour
1 cup of white flour
1.5 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground pepper
1/4 tsp. of salt

makes 1 dozen

Mix dry ingredients in bowl (not including cheese). Mix eggs, buttermilk, olive oil and butter in another bowl. Mix in bacon, cheese, scallions, and jalapeños to wet ingredients. Make a well in flour mixture and mix in wet ingredients. This will be fairly lumpy looking, just try to get every bit moistened. Scoop everything into muffin pan, to top of each container. We use silicon ones and don't need to oil them, but do if you have a regular muffin pan.

Bake in preheated oven at 400 degrees for 20-25 min. Enjoy with butter if you want to indulge even more!