These are a plain muffin recipe, meaning, there's nothing added in like berries. Though you could add any small berries or cuts of fruit into the mixture. But be sure to make these additions unsinkable by lightly tossing the bits in the flour mixture before adding again at the end. Just toss to coat, shake off the excess flour, and set aside until you add them at the end with the last two or three folds. The secret to a good muffin is to NOT over-mix!
These are also quite tasty with plain melted or cinnamon-sugar butter.
- 1 3/4 cups sifted all-purpose flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tbsp sugar
- 1 cup buttermilk
- 1 beaten egg
- 3 tbsp cooled, melted butter
- 2 tbsp water
- Whisk together the flour, salt, baking powder, baking soda, and sugar.
- In a separate bowl, whisk together the buttermilk, egg, butter, and water.
- Add the liquid to the dry, folding to mix but leaving lumps (you want this lumpy!)
- Lightly grease your muffin cups.
- Fill around 3/4 full and bake at 400 for 15 minutes or until they pop up.
This recipe is actually from the depression era when buttermilk was popular and considered healthier than regular milk. Unlike today, buttermilk wasn't low-fat. It was all full fat and considered quite healthy. Nowadays we look at saturated fat and calories and most people won't drink full-fat buttermilk so they're used to the low-fat variety. If you can't find whole-fat buttermilk in your store, just buy whole milk and "sour" it by adding in around 1 tbsp of vinegar (white) or lemon juice per 8 ounces of milk.