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.