Ingredients
3 cups all-purpose flour
1 tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground black pepper
1/4 tsp. salt
1/8 tsp. cayenne pepper
2 large eggs
1-1/3 cups buttermilk
2 tbsp. canola oil
3 tbsp. butter, melted
1 cup thinly sliced scallions
1 cup diced ham
1 cup grated extra-sharp cheddar cheese
1/2 cup finely diced red bell pepper

Directions
Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray or line with paper muffin cups.

In a large mixing bowl, whisk together flour, baking powder, baking soda, pepper, salt and cayenne pepper. In a medium mixing bowl, whisk together the eggs, buttermilk, oil and butter. Stir in the scallions, ham, cheese and bell pepper. Add the wet ingredients to the dry ingredients using a rubber spatula to mix until just moistened. Spoon the batter evenly into the prepared muffin cups, they will be very full.

Bake at 400 degrees F. for 20 to 25 minutes until the tops of the muffins are browned. Cool the muffins in the pan for 15 minutes then transfer to a cooling rack. Serve the muffins while still warm. Makes 12 muffins.

These muffins can be stored by wrapping individual muffins in plastic and refrigerating for up to 3 days or freezing for up to one month. To reheat a muffin, remove the plastic wrap and wrap the muffin with a paper towel. Microwave the muffin on high for 30 seconds to one minute.