Saturday, October 15, 2011


This recipe was on All RECIPES here.

See the cook's notes at the end. I'm going to try it with cheddar cheese and cooked bacon. I couldn't tell that there was any bacon in it but one family member could and said it added a little something.

"This is a great basic muffin batter that can be adapted to almost anything."

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


  1. Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  2. 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.
  3. 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).
  4. 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.
Note: I was out of butter, (when is the price of butter going to come down??) so I used about 3
Tbs. of olive oil and one Tbs. of water. They muffins tasted fine.

Cook's Note
You can add 1 cup of almost any fruit, nut, or baking chips to this recipe by folding in at the end, and adding spices to match (blueberries and lemon zest, for example, or peeled chopped apples and cinnamon).