Muffins, The Best by cowgirl

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Muffins, The Best
Submitted by cowgirl on September 03, 2002 at 2:59 am

DESCRIPTION
Muffins, the best

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INSTRUCTIONS
Muffins from Peter Reinhardt’s Crust & Crumb

480 grams (3-1/2 cups) flour
1-1/2 tsp. baking powder
¼ tsp. baking soda
¾ tsp. salt
160 grams (2/3 cup) butter
360 grams (1-1/2 cups)brown (or white) sugar
2 large eggs
2 tsp. vanilla
1-1/4 cups buttermilk

Creaming method:
Sift flour, baking powder, baking soda and salt into a bowl.
Cream butter and sugar about 2 minutes. Add eggs one by one, add vanilla, mixture should be fluffy.
Mix in buttermilk and flour in three batches, beginning with the flour (I make it two batches and that’s fine).
Scoop batter into prepared muffin pan, tins will be really full ( I use paper liners, but grease the surface of the pan).
Bake in a preheated 175° (350°F) oven for 30 to 40 until ready (should feel springy, no signs of doughiness).
Let them cool in the pan for 10-15 minutes, then remove from pans and cool on a rack.
Serve warm. Freezes well.
Batter method:
Combine dry ingredients in a large bowl.
Melt and cool butter (or use oil instead). Beat butter or oil with buttermilk, eggs and vanilla.
Stir the wet mix into the dry mix until just combined (he advises you to do it the other way round – dry into wet, I found no difference in the result).
Bake as directed.

Variations:
Blueberry: add 3-1/2 cups of blueberries at the very end of the mixing.
Choc Chip: add 3 cups of chocolate chips.
Chocolate Cherry: add 2 cups of pitted pie cherries and 1-1/2 cups of choc chips.
Bran: Replace one cup of the flour with 1 cup of wheat or oat bran or wheat germ.
Honey: replace all or part of the sugar with honey, using this ratio: for every 1/3 cup of sugar you’re replacing, add ½ cup of honey and reduce the buttermilk by 6 tbsp. (3 oz.).
Carrot Cake: add 1 tsp. of cinnamon, 1 cup of raisins, 3 cups grated carrots and one additional egg.

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