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
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
LAWSUIT BUTTERMILK MUFFINS
An Australian recipe I found for ZWT5 at http://www.insanitytheory.net/. I love the title and their photo is gorgeous! The recipe does not specify the exact fruit for the bottom part of the muffin. The oven temperature equivalents for 200 C converts to 400 degrees F which seems high to me. The NF will not include the two topping choices because of the way I posted the streusel aspect inside the directions-just could not figure out how to get the captions for them in.
Provided by WiGal
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 200 degrees C ^ or 400 degrees F and line a 12-cup muffin tin with paper liners.
- Mix together flour, salt, baking powder and bicarb soda in a bowl then set aside.
- In another bowl, combine the oil, brown sugar, citrus zest/lemon juice and egg; stir in the vanilla extract and buttermilk.
- Add the wet ingredients to the dry ingredients and mix till combined but do NOT overmix.
- Gently add the fruit and mix.
- Leave to sit for about 5 minutes and check the batter consistency - if it is still quite watery then add a little more flour as the batter should be quite stiff and hold it's shape. And if you used lemon juice instead of zest it will have more liquid.
- Spoon the batter into the muffin cups and fill pretty much to the top. Don't do anything silly like smooth the tops over as muffins look tastier when their tops are messily puffed!
- Sprinkle whichever streusel topping (see Step 13 OR Step 14) you're using evenly on top of each muffin and make sure they are well covered as when they cook they expand a lot and suddenly there isn't as much streusel as you thought there was!
- Bake for 15 minutes, then lower temperature to 160 degrees C^ and bake for another 10 minutes. (When the muffins are done they will spring back when lightly touched.).
- Let the muffins cool in the tray for 10 minutes, then remove to a wire rack to cool completely.
- Enjoy! (especially if you have a nice cup of tea or hot chocolate!).
- You can use either of these streusel toppings, the walnut one is the original for this recipe, but if you find yourself without any walnuts, you might give the other one a try :).
- For the Nut Streusel Topping: Combine1 tablespoon unsalted butter, chilled, 1/3 cup brown sugar (firmly packed), 1/2 teaspoon cinnamon, 1/2 cup walnuts, finely chopped, (you may sub pecans) in a bowl till you have a crumbly mixture. Set aside if using immediately, or store in the fridge till you want to use it.
- OR for the Butter Streusel Topping: Combine 60g caster sugar, 90g all-purpose flour, 1/2 scant teaspoon of baking powder, 1/4 scant teaspoon of bicarb soda, 80g chilled butter, cut into cubes--mixing with your fingertips till it resembles coarse breadcrumbs and has a sandy texture. Use a fork to combine 1 tablespoon demerara sugar (coffee sugar will suffice if you don't have any demerara) with the dough, then set aside or store in the fridge till you need it if not using immediately.
LAWSUIT BUTTERMILK MUFFIN
Steps:
- 1. Preheat oven to 200 degrees C ^ and line a 12-cup muffin tin with paper liners. 2. Mix together flour, salt, baking powder and bicarb soda in a bowl then set aside. 3. In another bowl, combine the oil, brown sugar, citrus zest/lemon juice and egg. Once combined, stir in the buttermilk and vanilla extract. 4. Add the wet ingredients to the dry ingredients and mix till combined but do not overmix. Once combined gently add the fruit and mix in. Leave to sit for about 5 minutes and check the batter consistency - if it is still quite watery then add a little more flour as the batter should be quite stiff and hold it's shape. 5. Spoon the batter into the muffin cups and fill pretty much to the top. Don't do anything silly like smooth the tops over as muffins look tastier when their tops are messily puffed! Sprinkle with streusel topping and make sure they are well covered as when they cook they expand a lot and suddenly there isn't as much streusel as you thought there was! 6. Bake for 15 minutes, then lower temperature to 160 degrees C^ and bake for another 10 minutes. When the muffins are done they will spring back when lightly touched. * If you're using fruit flavouring of the liquid kind such as concentrated orange juice, you'll need to slightly increase your flour amounts so bear this in mind at step 4 when checking the consistency. Butter Streusel Topping 60g caster sugar 90g all-purpose flour 1/2 scant tsp of baking powder 1/4 scant tsp of bicarb soda 80g chilled butter, cut into cubes 3 tsp demerara sugar (coffee sugar will suffice if you don't have any demerara) 1. Combine all ingredients except demerara sugar, mixing with your fingertips till it resembles coarse breadcrumbs and has a sandy texture. 2. Use a fork to combine the demerara sugar with the dough, then set aside or store in the fridge till you need it if not using immediately.
BANANA BUTTERMILK MUFFINS
Make and share this Banana Buttermilk Muffins recipe from Food.com.
Provided by Missy Wombat
Categories Quick Breads
Time 55m
Yield 12 large muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 210 deg C.
- Grease a 12-cup muffin tin[the BIG muffin size] or use large paper cases.
- Sift the self-raising flour with the baking soda, salt and cinnamon into a bowl, then add the wholemeal flour, brown sugar and orange peel.
- Mix together lightly then make a well in the centre and add the banana, dates, oil, buttermilk and egg.
- Stir the mixture with a fork until just combined.
- Place 1 heaped tbsp of mixture into each case and bake for 20-25 minutes.
Nutrition Facts : Calories 184.1, Fat 9.7, SaturatedFat 1.5, Cholesterol 18.2, Sodium 164.3, Carbohydrate 23.4, Fiber 1.1, Sugar 15.5, Protein 2.1
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