Buttermilk Muffins
Instructions:
Plain and simple, these are great with eggs or a thick, creamy soup. 1 cup all-purpose flour 1 cup cake flour 3 tablespoons sugar 2 teaspoons baking powder 1â„2 teaspoon baking soda 1â„2 teaspoon salt 1 cup buttermilk (regular, low-fat, or fat-free) 4 tablespoons (1â„2 stick) unsalted butter, melted and cooled, plus additional for greasing the muffi n tins 1 large egg
Makes 12 muffi ns
- Position the rack in the center of the oven and preheat the oven to 400°F. Lightly butter the indentations of a 12-cup muffi n tin (see Note); set it aside.
- Whisk both fl ours, the sugar, baking powder, baking soda, and salt in a large bowl.
- Whisk the buttermilk, melted butter, and egg in a medium bowl. Stir into the fl our mixture with a wooden spoon just until a grainy batter forms. There should be little grains of fl our still visible; do not stir until smooth.
- Fill the muffi n tin’s indentations about twothirds full. Bake until puffed, brown, and slightly fi rm to the touch, about 25 minutes. Cool in the tin for 5 minutes, then unmold and continue cooling on a wire rack.
- To store: Once cooled, place in a ziplock plastic bag and keep at room temperature for up to 4 days or in the freezer for up to 3 months.
- Note: There are no standard-sized muffi n tins. These muffi ns work best in tins the indentations of which hold about 1â„2 cup water. If yours are larger, divide the batter among as many indentations as you can, then fi ll the others halfway with water.