Most Active Stories
- Historic Hoosier Toboggan Run Opens for the Season
- New Bravas Restaurant Offers Unique, Gourmet Burgers to Fort Wayne
- Musical Variety is the Spice of Life this Month for Fernando Tarango
- What to Expect from the Indiana General Assembly in 2015
- Holiday Home Tour Promises a Nostalgic Glimpse of Fort Wayne's Past
Health & Science
Mon April 1, 2013
Episode 24 - Buttermilk
BUTTERMILK LEMON MUFFINS
1 cup buttermilk
3/4 cup sugar
1/2 cup oil
1 teaspoon vanilla
2 teaspoons grated lemon zest
2 cups flour
2 teaspoon baking powder
1/2 teaspoon baking soda
Preheat oven to 375 F. Grease or line a 12-cup muffin pan. In large bowl, beat together the sugar, oil, eggs, vanilla and lemon zest until light in color. In another bowl, mix together the flour, baking powder and baking soda. Stir this mixture into the egg mixture, in 2 or 3 additions, alternately with buttermilk. Beat only until combined - don't over beat! - then spoon the batter into the well-greased (or paper-lined) muffin pan, filling the cups nearly to the top. Bake for 20 to 25 minutes, until lightly browned on top. Makes 12 muffins.
Blueberry Muffins: Stir 1 cup fresh or frozen (don't defrost them) blueberries into the batter before spooning it into the muffin pan.
Chocolate Chip Muffins: Stir 1 cup chocolate chips into the batter before spooning it into the muffins pan.
Poppy Seed Muffins: Mix 1/4 cup poppy seeds into the buttermilk and let soak while you prepare the rest of the ingredients. Add to the batter and bake
Cranberry or Cherry Muffins: Stir 1 cup of chopped dried cranberries or dried cherries into the batter before baking.