Buttermilk Crunch Muffins
Need a lacto ovo vegetarian side dish? Buttermilk Crunch Muffins could be an outstanding recipe to try. One serving contains 229 calories, 6g of protein, and 11g of fat. For 55 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 12. This recipe is liked by 754 foodies and cooks. From preparation to the plate, this recipe takes roughly 40 minutes. It is brought to you by The Law Students Wife. If you have eggs, unsweetened applesauce, buttermilk, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 43%. This score is good. Similar recipes include Avocado Citrus Crunch Salad with Oat Croutons and Buttermilk Drizzle, Vanilla Crunch Muffins, and Banana Crunch Muffins.
Servings: 12
Preparation duration: 12 minutes
Cooking duration: 18 minutes
Ingredients:
2 teaspoons baking powder
1/4 teaspoon baking soda
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
1/3 cup stone ground cornmeal (recommended: medium grind for a light, pleasant crunch)
1/4 teaspoon kosher salt
1/3 cup pure maple syrup
3/4 cup chopped dried fruits and/or chopped toasted nuts (I used 1/4 cup dried apricots, 1/4 cup golden raisins, and 1/4 cup pecans), optional
1/3 cup old fashioned rolled oats
1/4 cup sugar
2/3 cup unbleached all purpose flour
4 tablespoons (1/2 stick) unsalted butter, melted and cooled to room temperature
1/4 cup unsweetened applesauce
2/3 cup whole wheat flour
Equipment:
measuring cup
muffin liners
muffin tray
whisk
bowl
oven
wooden spoon
spatula
toothpicks
wire rack
frying pan
Cooking instruction summary:
Place rack in center of oven and preheat to 400 degrees F. Spray a 12-cup regular sized muffin pan with cooking spray or line with paper muffin cups.In a large bowl, whisk together the all purpose flour, whole wheat flour, cornmeal, oats, sugar, baking powder, baking soda, and salt. In a medium bowl or a large glass measuring cup, stir together the buttermilk, maple syrup, eggs, butter, and applesauce. Pour wet ingredients over the dry ingredients. With a wooden spoon or spatula, gently and quickly stir to combine. The batter will be lumpy—do not over mix. Carefully fold in the fruits and nuts (if using), just until distributed. Divide the batter between the cups, filling them nearly to the top.Bake for 17 to 19 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Set pan on a wire rack to cool for 5 minutes, then remove muffins from the pan to cool completely. Enjoy warm or at room temperature.
Step by step:
1. Place rack in center of oven and preheat to 400 degrees F. Spray a 12-cup regular sized muffin pan with cooking spray or line with paper muffin cups.In a large bowl, whisk together the all purpose flour, whole wheat flour, cornmeal, oats, sugar, baking powder, baking soda, and salt. In a medium bowl or a large glass measuring cup, stir together the buttermilk, maple syrup, eggs, butter, and applesauce.
2. Pour wet ingredients over the dry ingredients. With a wooden spoon or spatula, gently and quickly stir to combine. The batter will be lumpy—do not over mix. Carefully fold in the fruits and nuts (if using), just until distributed. Divide the batter between the cups, filling them nearly to the top.
3. Bake for 17 to 19 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Set pan on a wire rack to cool for 5 minutes, then remove muffins from the pan to cool completely. Enjoy warm or at room temperature.
Nutrition Information:
covered percent of daily need
