Broccoli Cheddar Breakfast Muffins | Oregonian Recipes

Name: 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

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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