Batter Muffins

Batter Muffins

I’ve been experimenting lately with breads that don’t require yeast. Sometimes it’s just nice to whip up a batch of something without having to wait for proofing and rising and such. These “muffins” are quick, easy and delicious. They are just perfect as a complement to a quick week night meal!

What You’ll Need:
2 cups of unbleached all purpose flour
1 teaspoon of sea salt
1 teaspoon of baking soda
2 teaspoons of baking powder
1 tablespoon of organic cane sugar
2 eggs
1-1 1/2 cups of buttermilk

Preheat oven to 400 F.

In a large bowl mix flour, salt, baking soda, baking powder and sugar with a spoon until incorporated. Add eggs and enough milk to make a thick batter. (Note: Due to humidity you may need more or less milk. Eyeball it. You want the batter to be much thicker than pancake batter, but not quite dough like.)

Spoon batter into a muffin pan that has been sprayed with non-stick spray filling each cup 3/4ths of the way full. Bake for 10-12 minutes until “muffins” are golden brown.

Notes: You could add in 1/3 cup of chives and 1 cup of cheddar for Cheddar Chive “Muffins”. You could even add 1 teaspoon of garlic powder or salt as well, but if you choose garlic salt, omit the sea salt from the recipe above.

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