Buttermilk Muffins

Buttermilk Muffins might be just the Southern recipe you are searching for. For 14 cents per serving, you get a morn meal that serves 12. One portion of this dish contains roughly 3g of protein, 5g of fat, and a total of 136 calories. 120 people have tried and liked this recipe. It is brought to you by Merry Gourmet. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a lacto ovo vegetarian diet. If you have all purpose flour, baking powder, granulated sugar, and a few other ingredients on hand, you can make it. Overall, this recipe earns a rather bad spoonacular score of 23%. Try Buttermilk Oatmeal Muffins, Apple Buttermilk Muffins, and Buttermilk Oatmeal Muffins for similar recipes.

Servings: 12

 

Ingredients:

2 cups (250 grams) all purpose flour

2 teaspoons baking powder

1-1/4 cup buttermilk

1 egg

1/8 cup (25 grams) granulated sugar

3/4 teaspoon kosher salt

1/4 cup (4 tablespoons) unsalted butter, melted and cooled

Equipment:

muffin tray

whisk

bowl

oven

ladle

Cooking instruction summary:

Preheat oven to 400 degrees and place rack in middle position. Spray a 12-cup muffin tin with nonstick baking spray or lightly grease with butter.In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a small bowl, stir the butter, egg, and buttermilk together until well blended. Add the liquid ingredients to the flour mixture and stir just until well combined. Batter will be thick. Ladle batter into the prepared muffin tin, filling each muffin cup about 2/3 full. Bake for 20 to 25 minutes or until edges of muffins have turned golden brown. Serve warm.

 

Step by step:


1. Preheat oven to 400 degrees and place rack in middle position. Spray a 12-cup muffin tin with nonstick baking spray or lightly grease with butter.In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a small bowl, stir the butter, egg, and buttermilk together until well blended.

2. Add the liquid ingredients to the flour mixture and stir just until well combined. Batter will be thick. Ladle batter into the prepared muffin tin, filling each muffin cup about 2/3 full.

3. Bake for 20 to 25 minutes or until edges of muffins have turned golden brown.

4. Serve warm.


Nutrition Information:

Quickview
135k Calories
3g Protein
5g Total Fat
19g Carbs
1% Health Score
Limit These
Calories
135k
7%

Fat
5g
8%

  Saturated Fat
2g
18%

Carbohydrates
19g
6%

  Sugar
3g
3%

Cholesterol
25mg
9%

Sodium
173mg
8%

Get Enough Of These
Protein
3g
7%

Selenium
8µg
13%

Vitamin B1
0.17mg
12%

Folate
40µg
10%

Phosphorus
93mg
9%

Vitamin B2
0.16mg
9%

Manganese
0.15mg
7%

Vitamin B3
1mg
6%

Iron
1mg
6%

Calcium
58mg
6%

Potassium
122mg
4%

Vitamin A
169IU
3%

Vitamin D
0.4µg
3%

Fiber
0.58g
2%

Vitamin B5
0.23mg
2%

Vitamin B12
0.13µg
2%

Copper
0.04mg
2%

Zinc
0.28mg
2%

Magnesium
7mg
2%

Vitamin E
0.17mg
1%

Vitamin B6
0.02mg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Heirloom Tomato Basil and Olive Oil Wine Sauce over Pasta
Mom's Chocolate Cake
Cheesy Quinoa Vegetable Bake
Zucchine «a scapece» (Piquant Fried Zucchini)
Cheesecake Walnut Caramel Apple Crisp Bars
Greek Pasta Salad with Red Wine Vinaigrette
Eggnog-aritas
Not My Grandmother’s Chicken Cordon Blue
Frothy Eggnog Latte Coffee
Grilled Asparagus & Lemon Risotto
Food Trivia

The word vegetable has no scientific definition, so it’s still acceptable to call a tomato a vegetable.

Food Joke

Age is important only if you're cheese and wine.

Popular Recipes
Chocolate Chip Salted Caramel Cookie Bars

Two Peas and Their Pod

Easy Chicken Shawarma Appetizers with Dipping Sauce

This Mama Cooks

Cheesy Ramen with Poached Egg

Framed Cooks

One Pan Orecchiette with Italian Sausage and Kale

For the Love of Cooking

Skillet Lasagna

Foodnetwork