Buttermilk Crunch Muffins

Need a lacto ovo vegetarian side dish? Buttermilk Crunch Muffins could be an outstanding recipe to try. One serving contains 229 calories, 6g of protein, and 11g of fat. For 55 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 12. This recipe is liked by 754 foodies and cooks. From preparation to the plate, this recipe takes roughly 40 minutes. It is brought to you by The Law Students Wife. If you have eggs, unsweetened applesauce, buttermilk, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 43%. This score is good. Similar recipes include Avocado Citrus Crunch Salad with Oat Croutons and Buttermilk Drizzle, Vanilla Crunch Muffins, and Banana Crunch Muffins.

Servings: 12

Preparation duration: 12 minutes

Cooking duration: 18 minutes

 

Ingredients:

2 teaspoons baking powder

1/4 teaspoon baking soda

1 cup buttermilk, at room temperature

2 large eggs, at room temperature

1/3 cup stone ground cornmeal (recommended: medium grind for a light, pleasant crunch)

1/4 teaspoon kosher salt

1/3 cup pure maple syrup

3/4 cup chopped dried fruits and/or chopped toasted nuts (I used 1/4 cup dried apricots, 1/4 cup golden raisins, and 1/4 cup pecans), optional

1/3 cup old fashioned rolled oats

1/4 cup sugar

2/3 cup unbleached all purpose flour

4 tablespoons (1/2 stick) unsalted butter, melted and cooled to room temperature

1/4 cup unsweetened applesauce

2/3 cup whole wheat flour

Equipment:

measuring cup

muffin liners

muffin tray

whisk

bowl

oven

wooden spoon

spatula

toothpicks

wire rack

frying pan

Cooking instruction summary:

Place rack in center of oven and preheat to 400 degrees F. Spray a 12-cup regular sized muffin pan with cooking spray or line with paper muffin cups.In a large bowl, whisk together the all purpose flour, whole wheat flour, cornmeal, oats, sugar, baking powder, baking soda, and salt. In a medium bowl or a large glass measuring cup, stir together the buttermilk, maple syrup, eggs, butter, and applesauce. Pour wet ingredients over the dry ingredients. With a wooden spoon or spatula, gently and quickly stir to combine. The batter will be lumpy—do not over mix. Carefully fold in the fruits and nuts (if using), just until distributed. Divide the batter between the cups, filling them nearly to the top.Bake for 17 to 19 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Set pan on a wire rack to cool for 5 minutes, then remove muffins from the pan to cool completely. Enjoy warm or at room temperature.

 

Step by step:


1. Place rack in center of oven and preheat to 400 degrees F. Spray a 12-cup regular sized muffin pan with cooking spray or line with paper muffin cups.In a large bowl, whisk together the all purpose flour, whole wheat flour, cornmeal, oats, sugar, baking powder, baking soda, and salt. In a medium bowl or a large glass measuring cup, stir together the buttermilk, maple syrup, eggs, butter, and applesauce.

2. Pour wet ingredients over the dry ingredients. With a wooden spoon or spatula, gently and quickly stir to combine. The batter will be lumpy—do not over mix. Carefully fold in the fruits and nuts (if using), just until distributed. Divide the batter between the cups, filling them nearly to the top.

3. Bake for 17 to 19 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Set pan on a wire rack to cool for 5 minutes, then remove muffins from the pan to cool completely. Enjoy warm or at room temperature.


Nutrition Information:

Quickview
227k Calories
5g Protein
10g Total Fat
29g Carbs
3% Health Score
Limit These
Calories
227k
11%

Fat
10g
16%

  Saturated Fat
3g
24%

Carbohydrates
29g
10%

  Sugar
11g
12%

Cholesterol
43mg
14%

Sodium
107mg
5%

Get Enough Of These
Protein
5g
11%

Manganese
0.82mg
41%

Phosphorus
170mg
17%

Selenium
10µg
15%

Vitamin B2
0.26mg
15%

Magnesium
44mg
11%

Vitamin B1
0.15mg
10%

Fiber
2g
10%

Copper
0.19mg
9%

Calcium
78mg
8%

Iron
1mg
8%

Zinc
1mg
7%

Folate
27µg
7%

Potassium
238mg
7%

Vitamin B3
1mg
7%

Vitamin B6
0.11mg
5%

Vitamin B5
0.44mg
4%

Vitamin A
198IU
4%

Vitamin D
0.5µg
3%

Vitamin B12
0.17µg
3%

Vitamin E
0.31mg
2%

covered percent of daily need
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