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Fluffy Muffin

John04's picture
This is a kid friendly Fluffy Muffin recipe. My sister likes this Fluffy Muffin recipe. It is true that cooking is her hobby. She keeps preparing various types of dishes. But whenever she is very happy. She makes this muffin .An Interesting fact is that my family also likes this muffin very much. You must try this Fluffy Muffin recipe.
Ingredients
  All purpose flour 2 1⁄2 Cup (40 tbs)
  Whole wheat flour 1 Cup (16 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Baking powder 5 Teaspoon
  Salt 2⁄3 Teaspoon
  Eggs 2 Small, beaten
  Buttermilk 2⁄3 Cup (10.67 tbs)
  Cooking oil 1⁄4 Cup (4 tbs)
Directions

Stage1-Stir together flours, sugar, baking powder and salt; make well in center.

Stage2-Mix egg, buttermilk and oil; add to dry ingredients.

Stage3-Stir to moisten. Fill greased muffin pans 2/3 full.

Stage4-Bake at 375 degrees fareihite for 30 to 35 minutes

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday, Kids
Preparation Time: 
5 Minutes
Cook Time: 
45 Minutes
Ready In: 
50 Minutes
Servings: 
6

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2.9375
Average: 2.9 (4 votes)

5 Comments

LizzieMarieCuisine's picture
From the photo, it appears there is some sort of fruit peaking out of the muffin and poppy seeds, but your ingredients do not mention fruit/poppy seeds. Can you clarify? Have you tried replacing cooking oil with all-natural unsweetened applesauce? Warmly, Doreen
John04's picture
Thanks Doreen for correcting me, Please add your favorite fruit/poppy seeds in ingredients.
Butterfly's picture
Hi. In your recipe, you have indidated that there is 3/2tsp salt and 3/2c buttermilk. Were those measurements meant to be 2/3 tsp salt and 2/3 cup buttermilk? I've been looking for a really great muffin recipe, and I dont want to mess this up because I misunderstood. Thank you
Anonymous's picture
I tried it with 2/3 tsp salt and 2/3 cup buttermilk and it came out just fine.
umaima's picture
Hi..the recipe is well balanced and ideally your batter should not be dry. I think you must have followed the 3/2 cups of buttermilk proportion which was a typo error. It has been corrected now please use that proportion.