Basic Buttermilk Muffins
This is a great basic muffin batter that can be adapted to almost anything.
all-purpose flour
2 ¼
cups
white sugar
½
cup
baking soda
1
teaspoon
baking powder
2
teaspoons
salt
½
teaspoon
ground nutmeg
½
teaspoon
butter, melted
¼
cup
egg, lightly beaten
1
buttermilk
1
cup
vanilla extract
1
teaspoon
 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.
