BUTTERMILK CORNMEAL MUFFINS
These are my sister-in-law's favorite "plain" muffin and can put bakery corn muffins to shame! Cut them in half, toast them lightly, and spread with honey butter. Bite and smile:)
Provided by JamesDeansGirl
Categories Quick Breads
Time 33m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400*F.
- Have ready 12 greased and or paper-lined muffin cups.
- In a large bowl, combine the buttermilk and cornmeal; set aside.
- In another bowl, combine the flour, baking powder, baking soda, salt, and sugar.
- In another bowl, whisk together the egg and melted butter; add the cornmeal mixture and mix well.
- Add to the flour mixture just until combined; do not overmix.
- Fill prepared muffin cups 2/3 cup full; bake 15 minutes.
- Serve warm.
Nutrition Facts : Calories 180.2, Fat 6.3, SaturatedFat 3.6, Cholesterol 30.3, Sodium 431.1, Carbohydrate 27.7, Fiber 1.1, Sugar 9.9, Protein 3.8
BUTTERMILK OATMEAL MUFFINS
Hearty breakfast muffins made with quick oats and buttermilk are a great way to start the day.
Provided by LaurasFaves
Categories Bread Quick Bread Recipes Muffin Recipes
Time 1h15m
Yield 24
Number Of Ingredients 10
Steps:
- Mix oats and buttermilk in a large bowl; allow to rest for 15 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper liners.
- Combine eggs, brown sugar, and butter in a small bowl; stir into oat mixture. Mix flour, baking powder, baking soda, cinnamon, and salt in another bowl; stir into oat mixture until just moistened. Fill prepared muffin cups about 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 146.8 calories, Carbohydrate 22.7 g, Cholesterol 26.5 mg, Fat 5 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 2.8 g, Sodium 247.7 mg, Sugar 10 g
BLUEBERRY BUTTERMILK MUFFINS
This is my adopted recipe Feb 2005 I didn't change the recipe ingredients because 11 members found it good the way it was. I did add 1 teaspoon vanilla as suggested by 1 reviewer. I used 1/2 cup canola oil instead of butter. 2 heaping cups frozen blueberries mixed with a little of the flour mixture to make sure they didn't stick together. I made 6 giant muffins. Very good muffins. I had to bake mine for 35 minutes, they were so big.
Provided by Dorel
Categories Quick Breads
Time 35m
Yield 6-12 muffins, 6-12 serving(s)
Number Of Ingredients 10
Steps:
- Sift dry ingredients together in a large bowl.
- In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly.
- Make a well in dry ingredients and pour in liquid ingredients, mixing quickly.
- Fold in blueberries.
- Spoon batter into greased muffin cups and bake till golden brown.
- Bake at 400 F for 20 -30 minutes.
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
BUTTERMILK BLUEBERRY MUFFINS
Deliciously Fluffy Muffins Made with Buttermilk, Blueberries and a Crunchy Sugar Topping. Dairy Free Option.
Provided by Tori Avey
Categories Breakfast
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F. Pick through the blueberries and discard any over-ripe, very soft or mushy berries. Rinse the blueberries in a colander and drain well. Pat dry with a paper towel. Reserve.
- In a mixing bowl, sift together flour, sugar, baking powder, and salt.
- In another mixing bowl, whisk together eggs, buttermilk, vegetable oil and vanilla.
- Mix wet ingredients into dry using as few stirs as possible; you want slightly lumpy batter, a few streaks of flour are fine. Do not over-mix.
- Fold blueberries gently into the batter using as few strokes as possible.
- Line a standard size muffin tin (12 muffins) with muffin/cupcake liners, or lightly with nonstick cooking spray. Fill each cup all the way to the top with batter. I find the easiest way to do this is by using an ice cream scoop. One generous scoop of batter will fill each muffin cup.
- When the pan is filled with batter, sprinkle the top of each muffin lightly with turbinado or coarse sugar. This will add some sweet sparkle and texture to the top of each muffin.
- Bake muffins for 10 minutes. Turn the muffin tin around (180 degrees) and continue to bake for 5-10 minutes more, or until the muffin tops are golden and springy to the touch. Start testing after 5 minutes, and take them out as soon as they turn springy... don't overcook them, or they'll become dry.
- Let muffins cool for 15 minutes, then gently remove from the tin. Serve. Note: If you only have access to frozen blueberries, go ahead and use them. Just keep them frozen and toss them lightly in a little flour before mixing gently into the batter. Baking time may be longer, so test for springiness to ensure doneness.
Nutrition Facts : Calories 227 kcal, Carbohydrate 37 g, Protein 3 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 32 mg, Sodium 121 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
RASPBERRY BUTTERMILK MUFFINS
For a morning "lift", Raspberry Buttermilk Muffins are delicious eye-openers. They're easy to stir up and bake!
Provided by Taste of Home
Time 40m
Yield 12-15 muffins.
Number Of Ingredients 8
Steps:
- In a bowl, combine the 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 400° for 25 minutes or until browned.
Nutrition Facts : Calories 178 calories, Fat 7g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 348mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein.
EASY CINNAMON MUFFINS
If you love the aroma of cinnamon sugar in the morning, these easy cinnamon muffins are for you! Made with buttermilk for an ultimately soft, tender muffin.
Provided by Julie Clark
Categories Breakfast
Time 26m
Number Of Ingredients 12
Steps:
- Preheat the oven to 425ºF.
Nutrition Facts : Calories 203 kcal, Carbohydrate 30 g, Protein 2 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 30 mg, Sodium 226 mg, Sugar 17 g, ServingSize 1 serving
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