About this recipe:A great basic muffin base that uses buttermilk and a touch of nutmeg. Add blueberries, raspberries or lemon zest to make these muffins uniquely yours.
280g plain flour
100g caster sugar
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
50g butter, melted
1 egg, lightly beaten
1 teaspoon vanilla extract
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Method Prep:15min › Cook:20min › Ready in:35min
Preheat the oven to 190 C / Gas 5. Grease 12 muffins cups or line with paper cases.
Sift together flour, sugar, baking powder, bicarb, salt and nutmeg. In a separate bowl, whisk together melted butter, egg, buttermilk and vanilla.
Pour buttermilk mixture into dry ingredients and stir until just combined (the mixture will not be smooth). Gently stir in fruit, if desired. Scoop mixture into prepared cases, filling almost to the top.
Bake in the preheated oven until golden and the tops spring back with lightly pressed, about 18 minutes.
This is the first time I made these and I think I will try baking for only 15 mins next time as they were a little too dry but that could be because I am trying to get used to a different oven. I will may be try a little extra vanilla next time or as the recipe suggests some fruit. I bake soda bread a lot and always have buttermilk left over so this is the first muffin recipe i have tried using this ingredient. Thank you for the recipe and I will definitely be trying this again. - 20 Nov 2013