Yield: 12 servings
|1¾ cup||all-purpose flour|
|2.00 teaspoon||baking powder|
|1.00 teaspoon||baking soda|
|1.00 \N||stick unsalted butter; room temperature|
|2.00 \N||eggs; lightly beaten|
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@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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