Broccoli Cheddar Breakfast Muffins | Oregonian Recipes

Ingredients

• 2 cups white whole-wheat flour
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 2 large eggs
• 1 cup fat-free plain Greek yogurt
• 3/4 cup buttermilk
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter, melted
• 3/4 cup finely chopped roasted red peppers, plus 1/4 cup of the pepper liquid from the jar
• 1 cup small raw broccoli florets or chopped thawed frozen broccoli florets
• 1/2 cup diced Canadian bacon (about 3 ounces)
• 3/4 cup coarsely grated sharp cheddar cheese (about 3 ounces), divided