GETTING READY

1. Preheat oven to 375 degree.

2. Line 12-cup muffin tray with paper liners. Keep it aside.

MAKING

3. In a large bowl, add flour, sugar, baking powder, baking soda, salt, and cinnamon. Mix well.

4. In a separate bowl, combine egg, buttermilk, and oil. Whisk well.

5. Transfer egg mixture into the large bowl with flour. Mix to incorporate. Do not over mix the batter.

6. For sesame apricot muffins, add sesame seeds in the batter. Mix well.

7. Pour batter into the muffin cups, about ½ way.

8. Drop jam in the centre of each muffin. Cover the jam with remaining batter.

9. Place muffin tray on the middle rack of the oven, and bake for about 20 minutes or until the tops are firm to touch.

10. Repeat the process for pecan and pear muffins.

11. For cheddar bacon muffins, omit spices, mix the other ingredients, and then bake it in oven.

12. Remove from oven, and allow the muffins to cool for 5 minutes in the tray.

13. Then, transfer it to a wire rack and let it cool completely.

FINALIZING

14. In a bowl, mix icing sugar and milk. Top each muffin with icing.

SERVING

15. Serve buttermilk muffins immediately.

TIPS

You can add dry fruits, nuts, flax seed, herbs, spices and any fresh ingredients into the muffins as per your choice.

You can prepare the batter, pour it in muffin tin , and freeze it until firm. Now transfer it to a resealable pouch, and it will remain fresh for about a month in refrigerator.

To cook from frozen simply add 8-10 minutes to the baking time.