Buttermilk Muffins

Prep time: 5min
Total time: 30min
Serves 12
2 1/2 cups
All Purpose Flour
625 mL
3/4 cup
granulated sugar
175 mL
2 tsp
baking powder
10 mL
1/2 tsp
baking soda
2 mL
1/4 tsp
salt
1 mL
1 tsp
of your favourite spice: ground cinnamon or ginger
5 mL
1
Large Eggs
0
1 cup
buttermilk
250 mL
1/2 cup
canola oil
125 mL
calories
240
fat
10 g
saturated fat
1 g
carbs
34 g
protein
4 g
cholestrol
15 mg
fibre
1 g
sodium
160 mg

Directions

  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.

  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.

  3. Then Mix it up!

  4. FRUITY - PEAR & PECAN MUFFINS:

  5. 1/2 cup (125 mL) Chopped Pecans 1 cup (250 mL) peeled, roughly chopped ripe pears

  6. SAVOURY - CHEDDAR BACON BREAKFAST MUFFINS:

  7. Omit spice and add 1/2 tsp (2 mL) cayenne instead 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

  8. SWEET - APRICOT SESAME SURPRISE MUFFINS:

  9. 1/4 cup (60 mL) Sesame Seeds Evenly divide half the batter into prepared muffin tin. Add 1 tsp (5 mL) Pure Apricot Jam to each muffin then top with remaining batter.

  10. ICING HOW-TO:

  11. As muffins are cooling, in a small bowl, mix together 1/2 cup (125 mL) icing sugar and 1 tbsp (15 mL) milk and then drizzle overtop cooled muffins.