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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Buttermilk Muffins Recipe

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This recipe for Buttermilk Muffins is from The Amdahl Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cream together:
1 3/4 c. white sugar
3/4 c. oil or shortening
1 tsp. salt
1 1/2. tsp. nutmeg

Add:
3 eggs
4 c. flour
2 c. buttermilk
1 1/8 tsp.baking soda

Topping, mix together:
brown sugar, white sugar, cinnamon, & chopped nuts
Directions:
Directions:
Fill tins 1/2 to 2/3 full, sprinkle with topping. Bake 15 mins. in 350º oven.

Batter keeps in refrigerator for about 1 month.

 

 

 

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