- Level
- very easy
- Prep Time
- 5 mins
- Total Time
- 30 mins
- Serves
- 12
Ingredients
- 2 1/2 cups
- All Purpose Flour
- 625 mL
- 3/4 cup
- granulated sugar
- 175 mL
- 1/2 tsp
- baking powder
- 2 mL
- 1/2 tsp
- baking soda
- 2 mL
- 1/4 tsp
- salt
- 1 mL
- 1 tsp
- of your favourite spice: ground cinnamon or ginger
- 5 mL
- 1
- Large Egg
- 0
- 1 cup
- buttermilk
- 250 mL
- 1/2 cup
- canola oil
- 125 mL
Directions
- Step 1
- Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin with paper liners. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt and spice. In a separate bowl, whisk together egg, buttermilk and oil. Pour wet ingredients over flour mixture, stir until just combined and then evenly divide batter into prepared muffin tin.
- Step 2
- Bake on middle rack of oven until tops are firm to the touch, about 20 min. Let cool in muffin tin 5 min. then transfer to a cooling rack to cool completely. Store muffins in an airtight container for up to 2 days or wrap individually and freeze for up to 2 weeks.
- Step 3
- For savoury cheddar bacon breakfast muffins, omit spice and add 1/2 tsp (2 mL) cayenne pepper, 1/2 cup (125 mL) crumbled Fully Cooked Bacon, 1 1/2 cups (375 mL) shredded Mild Cheddar Cheese and 1/2 cup (125 mL) thinly sliced green onion
Nutritional Facts
- Nutrition Description:
- 1 buttermilk muffin – extra ingredients not included
- Calories:
- 240
- Fat:
- 10
- Saturated Fat:
- 1
- Carbs:
- 34
- Fibre:
- 1
- Cholesterol:
- 15 mg
- Protein:
- 4
- Sodium:
- 160 mg
