Savory Breakfast Muffins???

I came across this recipe while searching for another favorite breakfast muffin recipe.  I can't help but think that it looks intriguing. . .something I might like but I can't imagine all my kids loving.  But then again, I guess you never quite know until you try it, right?

I'd love to hear from you on this one.  Do they sound good or is this one a pass?

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 shredded Cheddar Cheese
1/2 c finely diced red pepper
 
Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.

Combine whole-wheat flour, all-purpose flour, baking powder, baking soda, pepper and salt in a large bowl.

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).

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.

These can be wrapped in plastic and refrigerated for up to 3 days or frozen for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.

Original recipe here