Bynuffins: These Arn't Healthy So Workout After

Hi Interwebs

I made muffins today and they are very nommy so I'd thought I'd share the recipe (also my friend Kelly demanded the recipe).

I stole this recipe from here, who stole it from another person. So by no means is this my creation. This is verbatim from the website I took this from FYI.

Lawsuit Buttermilk Muffins

Adapted from The Best of BetterBaking.com by Marcy Goldman.

For the streusel topping:

• 1 tablespoon cold unsalted butter
• 1/3 cup firmly packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup finely chopped walnuts

1. In a bowl, combine all of the streusel topping ingredients.
2. With your fingers, combine until you have a crumbly mixture.
3. Set aside if using immediately or store in the refrigerator.

For the muffins:

• 1/2 cup vegetable oil
• 1-1/3 cup packed brown sugar
• 1-1/2 tablespoons grated citrus zest (I use lemon or orange.)
• 1 egg
• 2 teaspoons pure vanilla extract
• 1 cup buttermilk
• 2-1/2 cups all-purpose flour (you may need a bit more if the batter is too wet)
• 1/4 teaspoon salt
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1-3/4 cups fruit (coarsely chopped if using fruits like apples, banana or pears)
• Byn added chocolate chips and bananas! (1 cup chocolate chips and 2 bananas)

1. Preheat the oven to 400 degrees F and line a 12-cup muffin tin with paper liners. If you don’t have paper liners butter and flour the muffin tin.
2. In a bowl, mix together the dry ingredients (flour, salt, baking powder and baking soda); set aside.
3. In another bowl, combine the oil, brown sugar, citrus zest and egg. Once combined, stir in the buttermilk and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix well. Gently mix in the fruit. If the batter seems to liquidy, add a tiny bit more flour. The batter should be fairly stiff. 
5. Spoon the batter into the muffin cups filling them right to the top. Divide the streusel topping equally among the muffins.
6. Bake for 15 minutes and then lower the temperature to 350 degrees F and bake for an additional 12 minutes. When the muffins are done they will spring back when lightly pressed. Otherwise, test the muffins by inserting a toothpick.
7. Let the muffins cool in the pan for 10 minutes and then remove the muffins and let them cool on a wire rack.
8. Enjoy!

Batter after everything is made!

Note:  These muffins freeze well so feel free to bake up a huge batch! When mixing the batter, be careful not to overmix. 

 As you can tell by the ingrediants and the title these are not very healthy muffins, but I believe they fall under my "living" category of this blog... and eating of course.

Stay Strong

~Byn