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Buttermilk Muffins Recipe

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This recipe for Buttermilk Muffins is from Sandra's Cookbook, 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:  
2 1/2 c flour
3/4 c sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon or ginger
1 large egg
1 c buttermilk
1/2 c canola oil
Directions:
Directions:
Preheat oven to 375º
Grease 12 cup muffin tray. In large bowl, whisk together flour, sugar, baking powder, baking soda, salt and space. In a separate bowl, whisk together egg, buttermilk and oil. Pour wet ingredients over flour mixture, stir until just combined and then divide evenly into muffin tin.

Bake on middle rack until tops are firm to touch, about 20 minutes. Let cool in muffin tin for 5 minutes, then transfer to a cooling rack to cool completely. Store muffins in an airtight container for up to 2 days or the freezer for 2 weeks.

Variety:
Pear & Pecan- add in 1/2 c chopped pecans and 1 cup roughly chopped peeled pears.
Jam Muffins- evenly divide the batter into tin. Add 1 tsp of jam, top with more batter.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
5 minutes
Personal Notes:
Personal Notes:
240 calories, 4 g protein, 10 g fat, 34 g carbs.

 

 

 

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