Buttermilk Muffins
Yield
servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
baking powder
|
|
| 2 | teaspoons |
baking soda
|
|
| 4 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 4 | tablespoons |
wheat germ
|
|
| 4 | tablespoons |
sesame seeds
|
|
| 4 | tablespoons |
poppy seed
|
|
| 1 ½ | cups |
brown sugar
|
*
|
| 1 | cup |
nuts
chopped, optl |
|
| 2 | large |
eggs
|
|
| ½ | cup |
vegetable oil
|
|
| 2 ⅔ | cups |
buttermilk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
baking powder
|
|
| 1E+1 | ml |
baking soda
|
|
| 946 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 6E+1 | ml |
wheat germ
|
|
| 6E+1 | ml |
sesame seeds
|
|
| 6E+1 | ml |
poppy seed
|
|
| 355 | ml |
brown sugar
|
*
|
| 237 | ml |
nuts
chopped, optl |
|
| 2 | large |
eggs
|
|
| 118 | ml |
vegetable oil
|
|
| 631 | ml |
buttermilk
|
|
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℃).
