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Ingredients

2 ¼ cups all-purpose flour ½ cup white sugar 1 teaspoon baking soda 2 teaspoons baking powder ½ teaspoon salt ½ teaspoon ground nutmeg ¼ cup butter, melted 1 egg, lightly beaten 1 cup buttermilk 1 teaspoon vanilla extract

Nutrition Info

167.7 calories carbohydrate: 27.5 g cholesterol: 26.5 mg fat: 4.7 g fiber: 0.7 g protein: 3.7 g saturatedFat: 2.7 g servingSize: - sodium: 338.1 mg sugar: 9.5 g transFat: : - unsaturatedFat: : -

Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
Sift together the flour, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla.
Pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will not be smooth). Gently stir in fruit, if desired (see Cook's Note).
Scoop the batter into the prepared muffin tins, fill the cups almost to the top. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.

1 dozen muffins

This is a great basic muffin batter that can be adapted to almost anything.