Yield: 12 servings
Measure | Ingredient |
---|---|
1¾ cup | all-purpose flour |
2.00 teaspoon | baking powder |
1.00 teaspoon | baking soda |
1.00 pinch | salt |
1.00 \N | stick unsalted butter; room temperature |
¾ cup | sugar |
2.00 \N | eggs; lightly beaten |
1.00 cup | buttermilk |
Preheat oven to 350 degrees. Thoroughly grease a 12-cup muffin pan.
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.
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.
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.
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 -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-13-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000