Muffins PLUS

Directions

1. 1
   Preheat oven to 375 degrees F. Grease twelve 2 1/2 inch muffin cups or line with paper muffin cup liners.
2. 2
   In large bowl, stir together flour, sugar, baking powder, baking soda, and salt.
3. 3
   In small bowl, whisk together buttermilk, butter, egg, and vanilla.
4. 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).
5. 5
   Spoon batter into muffin cups, filling each three-quarters full.
6. 6
   Bake 17 to 20 minutes, or until golden brown and a toothpick inserted in center of a muffin comes out clean.
7. 7
   Remove muffins from pan to wire rack to cool.
8. 8
   Serve warm or at room temperature.
9. 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.
10. 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.
11. 11
    Dried Fruit and Nut Muffins: Stir 1/8 teaspoon ground allspice into dry ingredients.
12. 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.
13. 13
    Bake muffins 17 to 20 minutes, or until toothpick inserted in center of a muffin comes out clean.
14. 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.
15. 15
    Add 1/3 cup toasted wheat germ to dry ingredients.
16. 16
    Bake muffins 17 to 20 minutes, or until tooth pick inserted in center of a muffin comes out clean.