Buttermilk Muffins
Prep Time
Serves
Cooking Mode
2 ½ cups all-purpose flour
¾ cup sugar
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 egg
1 cup buttermilk
½ cup canola oil
2 ½ cups all-purpose flour
¾ cup sugar
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 egg
1 cup buttermilk
½ cup canola oil
Directions
1Preheat 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, and salt. Also mix in ingredients listed below for either Fruity Pear-Pecan or Cheddar-Bacon muffin variations. 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.
2Bake 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.
Tips
1
FRUITY - PEAR & PECAN MUFFINS:
2
1/2 cup (125 mL) chopped pecans, 1 cup (250 mL) peeled, roughly chopped ripe pears
3
SAVOURY - CHEDDAR BACON BREAKFAST MUFFINS:
4
Add 1/2 tsp (2 mL) cayenne pepper, 1/2 cup (125 mL) crumbled fully cooked bacon, 1 1/2 cups (375 mL) shredded mild cheddar cheese, 1/2 cup (125 mL) thinly sliced green onion.
Disclaimer
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Personal Note
Personal Note
