buttermilk muffins recipe with variations!

21⁄2 cups (625 ml) compliments all purpose flour
3⁄4 cup (175 ml) granulated sugar
2 tsp (10 ml) baking powder
1⁄2 tsp (2 ml) baking soda
1 tsp (5 ml) of your favourite spice: ground cinnamon or ginger
1 compliments large egg
1 cup (250 ml) buttermilk
1⁄2 cup (125 ml) canola oil

. preheat oven to 375°f (190°c). grease or line a 12-cup muffin tin with paper liners. in a large bowl, whisk together flour, sugar, baking powder, baking soda, salt and spice. in a separate bowl, whisk together egg, buttermilk and oil. pour
wet ingredients over flour mixture, stir until just combined and then evenly divide batter into prepared muffin tin.
2. bake on middle rack of oven until tops are firm to the touch, about 20 min. let cool in muffin tin 5 min. then transfer to a cooling rack to cool completely. store muffins in an airtight container for up to 2 days or wrap individually and freeze for up to 2 weeks.

pear & pecan muffins
add ½ cup chopped pecans & 1 cup peeled chopped pears

cheddar bacon
omit spice and add ½ tsp cayenne, ½ cup cooked bacon, 1½ shredded cheddar, ½ c green onion

apricot sesame
add ¼ c sesame seeds, 1tsp apricot jam to each