4 & 1/2 c. a.p. flour
1 c. brown sugar, packed
1/2 c. white sugar
4 tsp. baking powder
1 tsp. soda
1 tsp. salt
2 c. buttermilk
3/4 c. oil
1 & 1/2 tsp. vanilla
3 eggs
Mix all ingredients together with spoon in large bowl. Do not beat. Bake at 375 in greased or lined muffin cups. Batter will keep for 5 days in the refrigerator.
For cherry muffins, add 1 can (drained well) pitted tart cherries and 1 cup nuts (optional) to batter. Sprinkle tops of muffins with sugar before baking.
Additional flavor ideaas: Chocolate chips, dried fruit bits, crushed pineapple, blueberries and mashed banana.
* I use this recipe for my blueberrry and my banana nut muffins. Very tasty and moist! My family could eat these every day!
Julie
No comments:
Post a Comment