Tried this because we were spending $$ for muffins of similar name at a big chain bakery/coffee shop. Their muffins definitely tasted as though made with buttermilk...which we liked. So, in the first run of what I think may be many... I used 3/4 cup buttermilk + 1/4 cup orange juice for the liquid. Left out nuts, due to allergy. Baked then cooled, wrapped in plastic wrap, chilled overnight in 'fridge before the big "taste test". We REALLY liked this! My husband actually said it was better than the bakery's! I divided the dough between two 3 x 8 inch pans and baked the full 50 min. at 350. I have a slow-ish oven, however, so start checking at 45 minutes. Photo should accompany this review.
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Tried this because we were spending $$ for muffins of similar name at a big chain...