Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl; make a well in center of mixture. Combine buttermilk and next 6 ingredients (buttermilk through egg) in a bowl; add to flour mixture. Stir just until moist. Spoon batter into 12 muffin cups coated with cooking spray, and sprinkle evenly with 1 tablespoon sugar.
Bake at 400° for 18 minutes or until lightly browned. Remove muffins from pans; cool on a wire rack.
I really loved these muffins, though I did change it up a bit based on what I had in the pantry:
I used 1 cup white whole wheat flour and 1 cup of AP flour; I used 1/3 cup light brown sugar and 1/3 cup regular sugar; I used the zest of an entire orange; I used a heaping 1/2 cup frozen blueberries (thawed and drained) and a heaping 1/2 cup fresh cranberries, which I gently folded into the batter after the wet and dry ingredients were mostly blended.
I baked the muffins for about 13 minutes in mini muffin tins - yield was approximately 36 muffins.
These were moist and tender and I loved the scent of orange and the tartness of the berries. Really delicious and I would certainly make these for guests at a brunch.
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