Skip to Content
A MESSAGE TO OUR CUSTOMERS ON COVID-19 Read More
Prep Time
05 mins
Total Time
35 mins
Makes
12

Ingredients

2 1/2 cups
all-purpose flour
625 mL
3/4 cup
granulated sugar
175 mL
2 tsp
baking powder
10
1/2 tsp
baking soda
2 mL
1/4 tsp
salt
1 mL
1 tsp
ground cinnamon or ginger
5 mL
1
egg
1 cup
buttermilk
250 mL
1/2 cup
canola oil
125 mL

Directions

Step 1
Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin with paper liners. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt and spice. In a separate bowl, whisk together egg, buttermilk and oil. Pour wet ingredients over flour mixture, stir until just combined and then evenly divide batter into prepared muffin tin.
Step 2
Bake on middle rack of oven until tops are firm to the touch, about 20 min. Let cool in muffin tin 5 min. then transfer to a cooling rack to cool completely. Store muffins in an airtight container for up to 2 days or wrap individually and freeze for up to 2 weeks.
Step 3
For fruity pear & pecan muffins, add 1/2 cup (125 mL) Chopped Pecans and 1 cup (250 mL) peeled, roughly chopped ripe pears

Rate

× You have already rated this item.

Nutrition Facts

Calories:
240
Fat:
10
Saturated Fat:
1
Carbs:
34
Fibre:
1
Sugar:
0
Cholesterol:
15 mg
Protein:
4
Sodium:
160 mg
Potassium:
0