Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Coat 10 2 1/2-inch muffin cups with cooking spray; set cups aside. In a medium bowl whisk together the flour, sugar, baking powder, baking soda, and salt; set aside. In another medium bowl whisk together the egg, buttermilk, and oil. Add the liquid ingredients to the dry ingredients and stir just to combine. Divide the batter between the 2 bowls. Add your favorite mix-ins to half of the batter, and your child's to the other half.

  • Spoon batter into prepared cups, filling each about 3/4 full. Bake for 20 minutes or until golden. Cool in cups on a wire rack for 5 minutes; remove from cups. Serve warm or cool.


If you don't have buttermilk, you can make it by adding 1 tablespoon lemon juice to 1 cup of milk; stir and let stand 5 minutes.

Nutrition Facts

80 calories; total fat 2g; saturated fat 1g; polyunsaturated fat 1g; monounsaturated fat 1g; cholesterol 21mg; sodium 182mg; potassium 87mg; carbohydrates 12g; fiber 1g; sugar 3g; protein 3g; trans fatty acidg; vitamin a 1060IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 5mcg; vitamin b12mcg; calcium 48mg; ironmg.