Preheat oven to 350 degrees. Thoroughly grease a 12-cup muffin pan. In a bowl, beat butter and sugar until well-combined; add eggs and mix thoroughly. Stir in buttermilk. Into a large bowl sift flour, baking powder, baking soda and salt; make a well in center. Pour buttermilk mixture into well and use a rubber spatula to blend with quick strokes. Do not overmix batter; it should still be slightly lumpy. Spoon batter into muffin tins, filling them three-quarters full, and bake until slightly puffed and golden, 18 to 20 minutes. This recipe yields 12 muffins. Variations: Add 1/2 cup of one of following ingredients: rinsed fresh blueberries; raisins or currants; chopped apples tossed with 1/2 teaspoon cinnamon; or poppy seeds tossed with 2 teaspoons lemon zest or 3 drops lemon oil. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-046 broadcast 03-13-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - firstname.lastname@example.org 03-13-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (119g)|
|Recipe Makes: 12 servings|
|Calories from Fat: 41 (15%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 177.1mg||54 %|
|Sodium 476.7mg||16 %|
|Potassium 110.9mg||3 %|
|Total Carbohydrate 52.5g||15 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 52g|
|Protein 7.7g||11 %|
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Calories per serving: 278
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