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1
Preheat oven to 375 degrees F. Grease twelve 2 1/2 inch muffin cups or line with paper muffin cup liners.
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2
In large bowl, stir together flour, sugar, baking powder, baking soda, and salt.
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3
In small bowl, whisk together buttermilk, butter, egg, and vanilla.
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4
Make well in center of dry ingredients, pour in liquid ingredients, and stir just until dry ingredients are mositened9 mixture may be slightly lump).
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5
Spoon batter into muffin cups, filling each three-quarters full.
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6
Bake 17 to 20 minutes, or until golden brown and a toothpick inserted in center of a muffin comes out clean.
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7
Remove muffins from pan to wire rack to cool.
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8
Serve warm or at room temperature.
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9
Fresh Fruit Muffins: Stir in 1 cup blueberries, raspberries, or finely chopped or shredded peeled apple or pear into basic batter and add 1 teaspoon grated lemon zest and 1/8 teaspoon each of ground allspice and freshly ground black pepper.
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10
Spoon into muffin cups as directed above and bake 21 to 22 minutes, or until toothpick inserted in center of a muffin comes out clean.
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11
Dried Fruit and Nut Muffins: Stir 1/8 teaspoon ground allspice into dry ingredients.
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12
Stir 1 cup dried cherries, cranberries, or diced dried strawberries, apricots, or prunes and 1/2 cup finely chopped toasted pecans or walnuts into basic batter.
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13
Bake muffins 17 to 20 minutes, or until toothpick inserted in center of a muffin comes out clean.
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14
Health Muffins: Substitute vegetable oil for melted butter and 1/2 cup whole wheat flour for 1/2 cup of the all-purpose flour in basic recipe.
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15
Add 1/3 cup toasted wheat germ to dry ingredients.
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16
Bake muffins 17 to 20 minutes, or until tooth pick inserted in center of a muffin comes out clean.
