
Buttermilk Muffins
Directions
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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.
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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.
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Then Mix it up!
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FRUITY - PEAR & PECAN MUFFINS:
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1/2 cup (125 mL) Chopped Pecans 1 cup (250 mL) peeled, roughly chopped ripe pears
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SAVOURY - CHEDDAR BACON BREAKFAST MUFFINS:
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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
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SWEET - APRICOT SESAME SURPRISE MUFFINS:
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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.
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ICING HOW-TO:
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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.