Savory Breakfast Muffins Simple and Flavorful Recipe

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon dried oregano
• 0.5 cup shredded cheddar cheese
• 0.5 cup diced cooked bacon or sausage (optional)
• 0.5 cup chopped spinach or kale
• 0.75 cup buttermilk (or regular milk with 1 tablespoon vinegar added)
• 0.25 cup olive oil
• 2 large eggs
• 0.5 cup sun-dried tomatoes, chopped (or fresh tomatoes, diced)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with paper liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, and dried oregano.
3. Stir in the shredded cheddar cheese, diced bacon or sausage, chopped spinach or kale, and sun-dried tomatoes until evenly distributed.
4. In a separate bowl, whisk together the buttermilk, olive oil, and eggs until well combined.
5. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; a few lumps are okay.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake in the preheated oven for 18-20 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
8. Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.