Buttermilk Muffins
Submitted by crazynet
Hearty buttermilk muffins loaded with wheat germ, sesame seeds, and poppy seeds. Brown sugar sweetness with a nutty crunch in every bite. Makes muffins or a loaf.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThese muffins are built different. Wheat germ, sesame seeds, and poppy seeds pack every bite with nutty texture, while brown sugar and buttermilk keep things moist and slightly tangy.
The batter is versatile too. Scoop it into muffin tins for individual portions, or pour it into a loaf pan for a sliceable quick bread.
Toss in a cup of chopped nuts if you want even more crunch.
Kitchen Tips
- Mix wet into dry just until combined. A few lumps are fine and mean you’ll get tender muffins instead of tough ones.
- Fill muffin cups about two-thirds full. These rise nicely and you’ll get a proper domed top.
- For the loaf version, extend baking time to a full hour and test with a wooden pick before pulling it out.
Ingredients
Directions
In a large bowl, stir together the first four ingredients, then stir in the next six.
Beat together the last 3 items and then pour into the dry ingredients.
Stir to blend.
Fill muffin cups and bake at 350℉ (180℃). for 20 mins.
To make a loaf, fill a 9 x 5 loaf pan and bake for 1 hour at 350℉ (180℃).
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