There are really good. My boss made a batch of these up and brought them in to work.
Ham and Cheese Buttermilk Muffins
3 cups flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon ground black pepper
¼ teaspoon salt
⅛ teaspoon cayenne pepper
2 large eggs
1 1/3 cups buttermilk
2 tablespoons oil
3 tablespoons melted butter
1 cup thinly cut scallions
1 cup diced ham (6 oz)
1 cup grated extra-sharp cheddar cheese
½ cup finely diced red bell pepper (1 small)
Heat oven to 400º. Coat a 12 cup muffin pan with cooking spray or line it with muffin cups.
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 melted butter. Stir in the scallions, ham, cheese, and bell pepper.
Add the wet ingredients to the dry ingredients and use a rubber spatula to mix until just 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, then loosen the edges with a knife and transfer the muffins to a cooling rack. Serve warm.
To store, wrap the muffins in plastic and refrigerate for up to three days or freeze for up to a month. To reheat, remove the plastic wrap, cover the muffin in a paper towel, and microwave on high for 30 to 60 seconds.