Spray a 12-cup muffin tin with cooking spray or line with cupcake liners.

In a large mixing bowl, stir together both flours, baking powder, baking soda, salt and pepper.

In a medium mixing bowl, whisk together the eggs, yogurt, buttermilk, olive oil, butter and pepper juice (if the jar did not have 1/4 cup of juice in it, supplement with water).

"Make" buttermilk with on tablespoon of lemon juice for 1 cup of milk.

Add the egg mixture to the flour mixture and stir just until combined. Do not over stir.

Add the roasted peppers, broccoli, bacon and 1/2 cup of the cheese and combine.

Scoop the batter (it will be thick) into the muffin cups, filling them completely.

Sprinkle the remaining cheese over the tops of the muffins.

Bake on the oven's middle shelf until the tops are golden, about 25 minutes. Remove the muffins from the pan and cool on rack.