# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper
06 - 1/2 teaspoon dried oregano (optional)
→ Wet Ingredients
07 - 2 large eggs
08 - 1 cup buttermilk
09 - 1/3 cup olive oil
10 - 1 teaspoon Dijon mustard
→ Vegetables & Cheese
11 - 1 cup cherry tomatoes, chopped
12 - 1 1/4 cups sharp cheddar cheese, grated
13 - 1/4 cup scallions or chives, chopped
# Directions:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, black pepper, and dried oregano.
03 - In a separate bowl, beat the eggs and then whisk in buttermilk, olive oil, and Dijon mustard until smooth.
04 - Pour the wet mixture into the dry ingredients and gently stir just until combined.
05 - Carefully fold in chopped cherry tomatoes, grated sharp cheddar cheese, and chopped scallions, reserving some cheese for topping.
06 - Divide the batter evenly among the prepared muffin cups and sprinkle the reserved cheese on top.
07 - Bake in the preheated oven for 22 to 25 minutes, or until tops are golden and a toothpick inserted in the center comes out clean.
08 - Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
