Perfect Muffins
Makes twelve muffins.
2 C. all-purpose flour
2 C. all-purpose flour
1/4 C sugar
1 T. baking powder
1 t. baking soda
1/2 t. salt
1 egg
1 1/2 C. buttermilk
3 T. melted butter
1 T. baking powder
1 t. baking soda
1/2 t. salt
1 egg
1 1/2 C. buttermilk
3 T. melted butter
- Preheat oven to 400 degrees. Prepare muffin tins with grease or cooking spray - in the cups and the space between them.
- In a large bowl, stir together both flours, the sugar, baking powder, baking soda and salt. Set aside.
- In a medium bowl, lightly beat the egg. Beat in the buttermilk and the butter until completely combined.
- Using wooden spoon stir liquid into dry ingredients until just moistened. Batter will be very thick. (Be careful not to over-beat or the muffins will have tunnels.)
- Spoon 2 big tablespoons of the batter into each of the prepared muffin cups. (just divide the batter evenly between the cups)
- Bake 25-30 minutes until lightly browned on top.
If you don’t have buttermilk, you can make your own - pour a tablespoon of vinegar into the milk, stir, and let sit for 5 minutes before combining as usual.
You can add whatever you want to this. To add dry fruit, soak a few handfuls in very hot water for 5 minutes, drain the water and dump them into the dry mix before step 4.
