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Preheat oven to 400. Coat a 12-cup muffin pan with cooking spray or line with muffin cups. In a large bowl, whisk together the flour, baking powder, baking soda, pepper, salt and cayenne pepper. In a medium bowl, whisk together the eggs, buttermilk, oil, and butter. Stir in the green onions, ham cheese and bell pepper.
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Bake the muffins until the tops are browned, about 20-25 minutes. Let the muffins cool in the pan for 15 minutes, then loosen the edges with a knife and transfer the muffins to a cooling rack. Serve warm.
To Store- individually wrap the muffins in plastic wrap and refrigerate up to 3 days or freeze for up to a month.
To reheat- remove the plastic wrap, cover the muffin in a paper towel and microwave on high for 30-60 seconds.
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