Muffins are an I-love-you morning comfort food for me. I love waking up early enough to make them for guests or a boy that I like. Apparently Canadians eat muffins as a sort of stereotype: there's even a UK chain called "The Canadian Muffin Co."
I've been fiddling with apple muffins lately -- I think this buttermilk recipe is just about perfect.
Makes 12 muffins.
1/2 c. butter (room temperature)
3/4 c. white sugar (or a combination of white and brown)
1 egg, beaten
1 c. cultured buttermilk
1 tsp. salt
1 1/2 c. diced apple -- about 1 apple in small (1/4 in.) dice
1 1/2 c. all purpose flour
1/2 c. bran
1 tsp. baking soda
1 tsp. cinnamon
Preheat oven to 375 F
Prepare a muffin tin, either by greasing the insides of the cups with butter or by using paper cupcake liners. If you have a good muffin pan, just greasing lightly is enough for these.
Blend together butter, sugar, and egg until smooth.
Add buttermilk, salt, apples, and mix well.
In a second bowl, stir together flour, soda, and cinnamon.
Add dry ingredients to wet, folding just to moisten. For muffins to come out right, you want the batter to look a bit lumpy.
Spoon batter into greased muffin cups.
Bake at 375 F for about 20 min.
Notes: The apples must be cut quite small for the muffins to hold together when you take them out of the pan. These are worth buying buttermilk for, substituting milk + lemon juice won't provide the same flavour. If you don't have bran, you can use (1 c. all purpose flour + 3/4 c. whole wheat) instead.