Monday, November 5, 2012

Simple Buttermilk Spice Muffins {Muffin Monday}

Good Monday morning to you! Can it really be that three weeks have passed since our last Muffin Monday? Yikes -- how time flies. Here it is November already, the day before election day, in fact (don't forget to vote!), and for our purposes here on the blog, it's Muffin Monday. :)  Today's recipe is a perfect fit for a busy fall morning -- happy baking!



Simple Buttermilk Spice Muffins
makes 12

Muffins:
2 1/2 c. whole wheat pastry flour
2 t. baking soda
1/2 t. sea salt
1 t. cinnamon
1/2 t. pumpkin pie spice
1/2 t. cloves
2/3 c. organic sugar
1/2 c. butter, softened
3 eggs
3/4 c. buttermilk

Optional Topping:
Combine 1/4 c. sugar together with 1/2 t. cinnamon and sprinkle on top of muffins before baking.  :)

Preheat oven to 375F and lightly grease muffin pan (we like to use coconut oil) being sure to lightly cover the top edges so muffins won't stick.

Combine flour, baking soda, sea salt, and spices in a large mixing bowl; set aside. In a medium bowl (one with high sides works well) thoroughly combine organic sugar and softened butter using an electric mixer; add eggs and mix on high speed until well blended, then stir in buttermilk until just blended. Add flour mixture to wet ingredients using a mixing spoon and hand stir until just blended -- don't over mix your muffins!

Scoop batter evenly into prepared muffin pan and sprinkle with topping if desired. Bake for 20 minutes; check muffins with a toothpick to be sure they're done. Cool muffins in pan for five minutes before removing to a wire rack to finish cooling. Of course you may want to enjoy these warm with butter -- everyone in the house will surely be finding their way to the kitchen when they get a sniff of these delicious muffins!

And just because they're so cute, here's a photo of AnnaLynn and her bff who baked a batch of these during a recent sleepover. :)



Bon appetit!

Visit our Muffin Monday page for more deliciously healthy muffin inspiration!

~Lisa

Thanks for visiting Happy in Dole Valley! To join us on our journey, look to the upper right to follow or subscribe. :)

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8 comments:

  1. These look so good! I'm going to try these with some gluten free flours...hopefully they'll be as pretty as yours!

    P.S. AnnaLynne has good taste in glasses...I think we have the same pair! Very good taste! :)

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    1. Hope they turn out for you, Kim. I've never baked with a gluten free flour, so I can't tell you how they'll turn out. (Anna says, thanks! We found her frames at Costco.) Blessings, ~Lisa

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  2. These look so darn good! I love spice anything! Have to give these a try for sure!

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    1. Thanks for dropping by, Lesley. :) Hope you and your enjoy these! ~Lisa

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  3. Can I sub regular white flour for the whole wheat???I just dont have any of that in the house right now....

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    Replies
    1. Peris, feel free to sub away! WW pastry flour is a super light variety of whole wheat that works well for quick rise baking and cookies. I sub it for white flour in recipes that call for baking powder and/or baking soda. Hope you enjoy these as much as we have! Blessings, ~Lisa :)

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  5. Okay, so these totally look amazing and make the peaches in my bowl look a little sad! Wish I could make these, but don't have a muffin pan. Any suggestions for if I wanted to make it into a loaf without being too dry?

    Love you and Anna!
    Jess~

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Thanks so much for visiting; your kind thoughts and questions are always welcome. :)

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