“This recipe is from the 1993 Pillsbury Complete Book of Baking. This recipe can be assembled the evening before needed and set in the fridge overnight. It turns out beautifully. You can vary the flavorings, additions and oils. The original recipe calls for "oil" and I use coconut oil with great results.”
READY IN:
30mins
SERVES:
12
YIELD:
24 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. In large bowl, combine flour, brown sugar, sugar, baking powder, baking soda and salt; blend well.
  2. Add buttermilk, oil vanilla and eggs; stir just until dry ingredients are moistened.
  3. Batter can be baked immediately or stored in a tightly covered container in refrigerator for up to 5 days.
  4. When ready to bake, heat oven to 375°F Grease bottoms only of desired number of muffin cups or line with paper baking cups.
  5. Stir batter, fill greased muffin cups 2/3 full.
  6. Bake at 375F for 20-25 min or until toothpick inserted in center comes out clean.
  7. Immediately remove from pan. Serve warm.
  8. Variations: Sub 1T lemon extract for vanilla and add 2T poppy seeds. Coconut oil can be used with excellent results. Can sub soured RAW milk (NOT putrid pasteurized milk) for buttermilk. If you live on a farm, you'll understand what I'm saying.

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