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Buttermilk Muffins
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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 726
% Daily Value**
Total Fat 32g
49%
Saturated Fat 10g
15%
Unsaturated Fat 9g
Cholesterol 73mg
24%
Sodium 870mg
36%
Total Carbohydrate 94g
31%
Dietary Fiber 5g
19%
Sugars 38g
Protein 20g
Vitamin A  3%Vitamin C  3%
Calcium  36%Iron  17%
Potassium  18%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Buttermilk Muffins

Recipe Tags: Muffin Recipes

Date Added: January 04, 2014

Ingredients:

2 Teaspoons Baking Powder
4 Cups Flour unsifted
2 Eggs hard-boiled, Finely Chopped
2 Teaspoons Baking Soda dissolved in
1 Teaspoon Salt black pepper
1/2 Cup Vegetable Oil for oiling bowl
4 Tablespoons Wheat Germ * see note
4 Tablespoons Sesame Seeds 30 Ml
1 1/2 Cups Brown Sugar or jaggery
4 Tablespoons Poppy Seeds (optional)
2 Cups Buttermilk or low-fat sour cream
1 Cup Walnut chopped
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Directions:

1. In a large bowl, stir together the first four ingredients, then stir in the next six.

2. Beat together the last 3 items and then pour into the dry ingredients.

3. Stir to blend. Fill muffin cups and bake at 350F for 20 minutes To make a loaf, fill a 9 x 5 loaf pan and bake for 1 hour at 350 F.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Tree Nuts, Butter, Gluten, Walnuts, Sesame Seeds, Natural Sweeteners, Poppy Seed allergies.
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