• 12servings

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, D
MineralsNatrium, Fluorine

Ingredients Jump to Instructions ↓

  1. 1 3/4 cup all-purpose flour

  2. 2.00 teaspoon baking powder

  3. 1.00 teaspoon baking soda

  4. 1.00 pinch salt

  5. 1.00 stick unsalted butter; room temperature

  6. cup sugar

  7. 2.00 eggs; lightly beaten

  8. 1.00 cup buttermilk

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Thoroughly grease a 12-cup muffin pan.

  2. In a bowl, beat butter and sugar until well-combined; add eggs and mix thoroughly. Stir in buttermilk. Into a large bowl sift flour, baking powder, baking soda and salt; make a well in center. Pour buttermilk mixture into well and use a rubber spatula to blend with quick strokes. Do not overmix batter; it should still be slightly lumpy.

  3. Spoon batter into muffin tins, filling them three-quarters full, and bake until slightly puffed and golden, 18 to 20 minutes. This recipe yields 12 muffins.

  4. Variations: Add ½ cup of one of following ingredients: rinsed fresh blueberries; raisins or currants; chopped apples tossed with ½ teaspoon cinnamon; or poppy seeds tossed with 2 teaspoons lemon zest or 3 drops lemon oil.

  5. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-046 broadcast 03-13-1997) Downloaded from their Web-Site -

  6. Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

  7. -13-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.

  8. NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000


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