Buttermilk Rosemary Muffins Recipes

BUTTERMILK ROSEMARY MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, rosemary, baking powder, salt and baking soda. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk just until moistened (mixture will be dry). , Turn onto a lightly floured surface. Roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased baking sheet. Brush with butter. Bake at 400° for 10-12 minutes or until golden brown. Serve warm.

BUTTERMILK OATMEAL MUFFINS

Steps:

• In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar and oil. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° until muffins test done, 16-18 minutes. Cool in pan 5 minutes before removing to a wire rack.

BASIC BUTTERMILK MUFFINS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Sift together the flour, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla.
• Pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will not be smooth). Gently stir in fruit, if desired (see Cook's Note).
• Scoop the batter into the prepared muffin tins; fill the cups almost to the top. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.

BUTTERMILK CRANBERRY MUFFINS

Steps:

• Preheat oven to 375°. Combine cranberries with 1/4 cup sugar; set aside. Sift together flour, remaining sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse meal. , Lightly beat together egg, buttermilk and orange juice concentrate. Add egg mixture and sweetened cranberries to dry ingredients, stirring just until well-combined. Spoon batter into 18 buttered muffin cups, filling two-thirds full. Bake until a toothpick inserted in muffins comes out clean, about 25 minutes. , For cranberry butter, puree dried cranberries in food processor or blender. Add sugar, butter and lemon juice; process until smooth. Refrigerate until serving.

ROSEMARY BUTTERMILK MUFFINS

Steps:

• Preheat oven to 400F degrees (200c).
• Spray 12 muffin cups.
• In a large bowl, sift together flour, sugar, baking powder, baking soda, salt Stir in crushed rosemary.
• Make a well in center of dry ingrediants; set aside.
• In a medium bowl, whisk melted butter with the buttermilk and grated onion; beat thoroughly.
• Pour into well of dry ingredients, stirring only until the flour is moistened.
• Spoon batter into muffins cups.
• Sprinkle tops with cheese.
• Bake 15 minutes or until tops are golden brown.
• Cool on wire rack.
• Serve warm.