- 2 1/4 cups all-purpose flour
- 1/2 cup white sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 cup butter, melted
- 1 egg, lightly beaten
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 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.
03/25/2017
recipepes.com
basic buttermilk muffins, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
