Recipe: Quick Muffins
Yield: 12 servings
1 3/4 c All-purpose flour
2 ts Baking powder 1 ts Baking soda 1 pn Salt 1 Stick Unsalted butter; room -- temperature 3/4 c Sugar 2 Eggs; lightly beaten 1 c Buttermilk
Preheat oven to 350 degrees. Thoroughly grease a 12-cup muffin pan. In a bowl, beat butter and sugar until well-combined; add eggs and mix thoroughly. Stir in buttermilk. Into a large bowl sift flour, baking powder, baking soda and salt; make a well in center. Pour buttermilk mixture into well and use a rubber spatula to blend with quick strokes. Do not overmix batter; it should still be slightly lumpy. Spoon batter into muffin tins, filling them three-quarters full, and bake until slightly puffed and golden, 18 to 20 minutes. This recipe yields 12 muffins.
Variations: Add 1/2 cup of one of following ingredients: rinsed fresh blueberries; raisins or currants; chopped apples tossed with 1/2 teaspoon cinnamon; or poppy seeds tossed with 2 teaspoons lemon zest or 3 drops lemon oil.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-046 broadcast 03-13-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - firstname.lastname@example.org
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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