Whole Wheat Breakfast Muffins
13 ingredients
3 steps
Ingredients
- 2 cups whole wheat flour
- 1/4 cup sugar
- 4 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1 cup milk
- 1/4 cup vegetable oil
- 4 eggs (2, 2 divided)
- 8 ounces cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon seasoning salt
- 1 1/2 cups chopped red & green peppers
- 3/4 cup chopped onion
- 5 -7 dashes smoked TABASCO(R) brand Chipotle Pepper Sauce (to taste)
Directions
-
1Saute peppers and onions in oil w/seasoned salt and tabasco over medium-low heat, until tender.
-
2In a large bowl, combine first four ingredients. Combine milk, oil and 2 eggs; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full.
-
3In a mixing bowl, beat cream cheese and second 2 eggs. Add cheddar cheese; mix well. Stir in pepper/onion mixture. Spoon 2 tablespoons in the center of each muffin. Bake at 425 degrees F for 13-15 minutes or until muffins test done. Serve warm.
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