Buttermilk Muffins

Matthew: I had some leftover buttermilk from making Irish Soda Bread, so I decided to use it in the Basic Reduced-Fat Muffin recipe from The Joy of Cooking.  To make them more interesting, I used brown sugar and added chopped dates, slivered almonds, and flax seeds.  They turned out really well and didn’t take long to make (~20 minutes).  You could pretty much substitute any nuts or dried fruit and maybe add some grains.  Also, if you didn’t have buttermilk, yogurt would work well too.  Here’s the recipe:

Whisk together 2 cups flour, 1/2 cup sugar, 4 teaspoons baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda.  In another bowl, whisk together 1 egg, 3 tablespoons oil or melted butter, 1 teaspoon vanilla, and 1 cup buttermilk or yogurt.  Pour wet ingredients into dry ingredients and add fruits and nuts (I used a handful of each).  Stir until just combined.  Put in muffin pan and bake at 400 degrees F for ~12 minutes.  Cool on a rack.

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5 responses to “Buttermilk Muffins

  1. I do have leftover buttermilk from OUR Irish Soda Bread!

  2. Sounds like a healthy but tasty muffin.

  3. Great! I was just wondering how to used up the extra buttermilk from MY Irish soda bread.

  4. I just made this recipe again and instead of the fruits and nuts I added a can of pumpkin and some dark chocolate chips. They are really tasty this way too!

  5. I have to remember not to look at your blog whilst hungry. It then becomes a form of torture. You have done it again! These look and sound fantastic!

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