BASIC BUTTERMILK MUFFINS
This is a great basic muffin batter that can be adapted to almost anything.
Provided by DCKatie
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 167.7 calories, Carbohydrate 27.5 g, Cholesterol 26.5 mg, Fat 4.7 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 2.7 g, Sodium 338.1 mg, Sugar 9.5 g
BUTTERMILK OATMEAL MUFFINS
These delicious buttermilk muffins were a significant part of the first dinner I had with my wife when we were courting. She's an excellent cook, and that first meal was truly a gourmet's delight. Now whenever she plans a menu and asks for my suggestions, I make sure these muffins are on it. -Robert Luebke, Appleton, Wisconsin
Provided by Taste of Home
Time 30m
Yield about 8 muffins.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 229 calories, Fat 9g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 322mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
RASPBERRY BUTTERMILK MUFFINS
Serve these moist muffins warm with a little butter. Phoenix 0880 made these (2/6/07) and figured they are 4 WW Points for 1 if you make 12.
Provided by Charlotte J
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour, sugar, baking powder and salt.
- Cut in butter until mixture resembles coarse crumbs.
- Add egg and buttermilk; mix just until dry ingredients are moistened.
- Fold in berries.
- Fill greased or paper-lined muffin cups two-thirds full.
- Bake at 400ºfor 20 minutes or until browned.
Nutrition Facts : Calories 178.8, Fat 6.6, SaturatedFat 3.9, Cholesterol 31.6, Sodium 332.9, Carbohydrate 26.6, Fiber 1.2, Sugar 9.8, Protein 3.5
EM'S CHEESE & BUTTERMILK MUFFINS
These muffins go well with soup Please note that the self raising flour in the UK doesn't have salt already in it. If yours does please adjust the salt in this recipie accordingly. Thanks to Breezytoo for pointing this out as I was not aware that salt is in US self raising flour - hope that helps:-)
Provided by Pearlesyarn
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Mix the dry ingredients together in a mixing bowl.
- Mix the wet ingredients together in a jug.
- Mix the wet ingredients into the dry ingredients.
- Spoon into 12 greased muffin cups.
- Bake in moderatly hot oven 20 to 25 minutes.
Nutrition Facts : Calories 173.7, Fat 8.7, SaturatedFat 3, Cholesterol 29, Sodium 546.6, Carbohydrate 17.7, Fiber 0.6, Sugar 1.8, Protein 5.8
CHEDDAR MUFFINS
A moist, cheesy muffin studded with sweet red pepper and green onions is so satisfying during the winter months. I recommend making a double batch because these disappear in a flash! -Maria Morelli, Kelowna, British Columbia
Provided by Taste of Home
Time 35m
Yield about 1 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. In a large bowl, whisk flour, sugar, baking powder, Italian seasoning, baking soda and salt. In another bowl, whisk egg, buttermilk, oil and garlic until blended. Add to flour mixture; stir just until moistened. Fold in cheddar cheese, onions, pepper and sun-dried tomatoes., Fill greased muffin cups three-fourths full. Sprinkle with Parmesan cheese. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 230 calories, Fat 12g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 394mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 8g protein.
ROSEMARY BUTTERMILK MUFFINS
Make and share this Rosemary Buttermilk Muffins recipe from Food.com.
Provided by Norahs Girl
Categories Quick Breads
Time 25m
Yield 12 Muffins
Number Of Ingredients 9
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.
Nutrition Facts : Calories 165.3, Fat 8.3, SaturatedFat 5.2, Cholesterol 21.9, Sodium 262.6, Carbohydrate 19.6, Fiber 0.6, Sugar 3.2, Protein 3.2
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