Buttermilk Muffins
- Level
- very easy
- Prep Time
- 5 mins
- Total Time
- 30 mins
- Serves
- 12
Ingredients
- 2 1/2 cups
- all-purpose flour
- 625 mL
- 3/4 cup
- sugar
- 175 mL
- 2 tsp
- baking powder
- 10 mL
- 1/2 tsp
- baking soda
- 2 mL
- 1/4 tsp
- salt
- 1 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, 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.
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.
Tips
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Nutritional Facts
- Calories:
- 240
- Fat:
- 10 g
- Saturated Fat:
- 1 g
- Carbs:
- 34 g
- Fibre:
- 1 g
- Cholesterol:
- 15 mg
- Protein:
- 4 g
- Sodium:
- 160 mg