If you're tired of sweet breakfast muffins or just looking for a savory breakfast, try these--you'll love the smoky flavor from the Canadian bacon and the fresh-tasting combination of red bell pepper and scallions.

Makes 1 dozen muffins

ACTIVE TIME: 20 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

2 cups whole-wheat flour
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
2 eggs
1 1/3 cups buttermilk
3 tablespoons extra-virgin olive oil
2 tablespoons butter, melted
1 cup thinly sliced scallions (about 1 bunch)
3/4 cup diced Canadian bacon (3 ounces)
1/2 cup grated Cheddar cheese
1/2 cup finely diced red bell pepper

1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
2. Combine whole-wheat flour, all-purpose flour, baking powder, baking soda, pepper and salt in a large bowl.
3. Whisk eggs, buttermilk, oil and butter in a medium bowl. Fold in scallions, bacon, cheese and bell pepper. Make a well in the center of the dry ingredients. Add the wet ingredients and mix with a rubber spatula until just moistened. Scoop the batter into the prepared pan (the cups will be very full).
4. Bake the muffins until the tops are golden brown, 20 to 22 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.

NUTRITION INFORMATION: Per muffin: 217 calories; 9 g fat (3 g sat, 4 g mono); 50 mg cholesterol; 24 g carbohydrate; 9 g protein; 3 g fiber; 339 mg sodium; 212 mg potassium.

Nutrition bonus: Vitamin C (25% daily value), Fiber (13% dv).

1 1/2 Carbohydrate Servings

Exchanges: 1 1/2 starch, 1/2 meat, 1 fat

TIP: Reheat & Run

Bake muffins on weekends and enjoy the leftovers for grab-and-go weekday breakfasts. Wrap leftover muffins individually in plastic wrap, place in a plastic storage container or ziplock bag and freeze for up to 1 month. To thaw, remove plastic wrap, wrap in a paper towel and microwave on High for 30 to 60 seconds.

MAKE AHEAD TIP: Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.

I was slightly disappointed by these. Don't get me wrong, they weren't horrible or anything, but I guess I was expecting them to taste better because the ingredients that went into them were so good. They just seemed a little bland, like they were missing something. And I couldn't even taste the cheese, so it seems like putting it in is just a waste of calories. I think next time I will add 1/2 cup of parmesan cheese in addition to the cheddar. Also, I might try them with some jalapeno jelly. The texture was great, however.

Erin, Oklahoma City, OK

I baked a batch to try for Sunday Brunch. I am not a vegetarian, but my daughter is, so I left out the bacon and added extra cheese and some diced walnuts. They turned out very good, but need a little extra flavor. We decided next time to add a little garlic to the batter, and since my husband is from New Mexico, I will be adding chiles instead of (or in addition to) bell peppers! I also substituted the regular flour with soy flour, which would lower the carbs somewhat. Somehow my batter made 18 muffins, 6 more than the recipe said it would. Maybe I made them smaller, but they turned out perfect. These muffins have real potential. Try them!

Terri, Las Vegas, NV