Whole Wheat Breakfast Muffins - cooking recipe

Ingredients

2 cups whole wheat flour
1/4 cup sugar
4 teaspoons baking powder
1/4 teaspoon sea salt
1 cup milk
1/4 cup vegetable oil
4 eggs (2, 2 divided)
8 ounces cream cheese, softened
1/2 cup shredded cheddar cheese
1/2 teaspoon seasoning salt
1 1/2 cups chopped red & green peppers
3/4 cup chopped onion
5 -7 dashes smoked TABASCO(R) brand Chipotle Pepper Sauce (to taste)

Preparation

Saute peppers and onions in oil w/seasoned salt and tabasco over medium-low heat, until tender.
In a large bowl, combine first four ingredients. Combine milk, oil and 2 eggs; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full.
In a mixing bowl, beat cream cheese and second 2 eggs. Add cheddar cheese; mix well. Stir in pepper/onion mixture. Spoon 2 tablespoons in the center of each muffin. Bake at 425 degrees F for 13-15 minutes or until muffins test done. Serve warm.