Breakfast

Whole Wheat Ham and Cheese Breakfast Muffins is for Breakfast.

Whole Wheat Ham and Cheese Breakfast Muffins takes 10 minutes to prepare.

Whole Wheat Ham and Cheese Breakfast Muffins takes 25 minutes to cook.

Whole Wheat Ham and Cheese Breakfast Muffins makes 12 servings.

The ingredients for Whole Wheat Ham and Cheese Breakfast Muffins are:

3 cups whole wheat pastry flour
1 T baking powder
1/2 tsp. baking soda
1/4 tsp. black pepper
1/4 tsp. salt
1/8 tsp. cayenne pepper
2 large eggs
1 1/3 cups lowfat buttermilk**
3 T canola oil
1 cup thinly sliced scallion, green part only
1 cup diced extra lean ham
1 cup grated 50% light sharp cheddar cheese

** If you don't have buttermilk use 1 1/3 cups skim milk with 2 tsp. white vinegar stirred in. Let sit for a minute to curdle.

Here is how you make Whole Wheat Ham and Cheese Breakfast Muffins:

Heat the oven to 400 degrees. Coat a 12 cup muffin pan with cooking spray or line with paper liners. In a large bowl whisk together the flour, baking powder, baking soda, pepper, salt and cayenne pepper. Stir in the ham and grated cheese.In a medium bowl whisk together the eggs, buttermilk, and canola oil.Add the wet ingredients to the dry ingredients and mix just until moistened. Scoop the batter into the prepared muffin tin - the cups will be very very full!Bake until the tops of the muffins are golden, about 25 minutes. Let muffins cool in the pan for 15 minutes then remove from pan to cool completely. Wrap individually in plastic wrap to store in fridge for 3 days or put in freezer for up to 3 months. Reheat by wrapping in a paper towel and microwaving for 15-30 seconds.12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user LANC92.

The nutritional information for Whole Wheat Ham and Cheese Breakfast Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 202.7

• Total Fat: 6.7 g
• Cholesterol: 42.3 mg
• Sodium: 510.1 mg
• Total Carbs: 28.1 g
• Dietary Fiber: 4.2 g
• Protein: 10.2 g