Like my father, I love to spend time in the kitchen inventing new recipes. There are a few pleasures greater than sampling how do you make buttermilk of these warm muffins on a winter day. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each.
Fill greased or paper-lined muffin cups two-thirds full. For the topping, combine the flour, brown sugar and oats. Sprinkle a rounded teaspoonful over each muffin. Bake for 16-20 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pans to wire racks. To substitute for each cup of buttermilk, use 1 Tbsp. Stir, then let stand 5 min. 4 teaspoon cream of tartar plus 1 cup milk. Get cooking with these buttermilk substitutions. Buttermilk pancakes just wouldn’t be the same without buttermilk.
