4 1/2 cups flour 1 cup brown sugar 1/2 cup sugar 4 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 2 cups buttermilk 3/4 cup oil 1 1/2 teaspoon vanilla extract 3 eggs, lightly beaten
In large mixing bowl, combine flour, brown sugar, sugar, baking powder, baking soda and salt; blend well.
In another bowl, combine buttermilk, oil, vanilla and eggs; mix well. Add liquid to dry ingredients; stir until just moistened. Cover tightly, refrigerate up to 5 days or make immediately.
When preparing to bake muffins, make plain muffins or choose from the variations listed below. Or use the cinnamon topping.
Preheat oven to 350 degrees. Grease bottoms of muffin cups or use paper baking cups. If making variation, in small bowl place 1-1/3 cups batter. Fold in flavor ingredients. Fill muffin cups 2/3 full. Bake 20-25 minutes.
***Variations*** Spice Nut: Fold in 1/3 cup chopped nuts, 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/4 tsp. allspice and 1/4 tsp. cloves.
Maple Walnut: Fold in 1/3 cup chopped walnuts and 1/2 tsp. maple extract.
Pineapple Coconut: Fold in 1/2 cup drained, crushed pineapple and 1/4 cup coconut.
Chocolate Chip: Fold in 1/3 cup miniature chocolate chips.
Mixed Fruit: Fold in 1/3 cup chopped mixed dried fruit.
Cinnamon Topping: After baking, dip top of muffin in melted butter and then in a mixture of 2 Tbs. sugar, 1/2 tsp. cinnamon and 1/4 tsp. nutmeg.
102 calories, 4 grams fat, 15 grams carbohydrates, 2 grams proteinper serving. This recipe is low in sodium.
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