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Basic Buttermilk Muffins
February 16, 2013

The first time I made this recipe it turned out dry. The second time I made it I changed the quanity and omitted a few ingred. Here's what I did the second time around; I let the butter soften instead of melting, omitted the baking powder but did use 1 tsp baking soda, used 2/3 cup of buttermilk, 1 1/2 cup of all purpose flour, 1 tsp salt, 1 tsp of nutmeg and instead of whisking I used my kitchen aid. I creamed the butter and sugar together, added the egg and vanilla extract and beat til smooth. I did not sift the dry ingredients. I alternated the buttermilk with the dry ingredients. Sprayed baking Pam into the muffin pans. I filled each 2/3 full and topped with Jan's Crumb Topping or Streusel. Baked at 350 degrees for 15 minutes. They came out moist and very tastey!

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