A Brief Remark:
These simple little morsels have remarkable flavor and texture. They come together effortlessly and make the perfect accompaniment to a saucy meal in leu of a more “bready” roll.
These muffins bake directly in a well-greased pan with no muffin paper, creating a crusty caramelized exterior, containing a surprisingly fluffy crumb.
You’ll need:
A bowl to mix everything together in
A muffin pan with plenty of pan spray or butter
A scoop for portioning batter
A tray for cooling
Ingredients:
30g….. Melted Butter
600g….. Room Temp Buttermilk
50g….. Egg
Let’s Proceed:
Preheat your oven to 400°F with the muffin pan inside. You’ll need both the oven and the pan nice and hot.
In a bowl, stir together all ingredients to make a batter with no dry mix remaining. Once the oven is ready, take out the hot muffin pan and generously grease the wells. You won’t need muffin papers for this recipe.
Carefully and quickly fill the wells of the hot pan with batter. The muffins don’t rise much, so you can fill them 90% to the top.
Return the pan to the oven and cook about 15 minutes, rotating the pan halfway through the bake. The muffins are done when edges are brown and the tops are slightly domed.
Turn the muffins out of the pan right away to cool on a tray. I enjoy them warm with a pat of butter and drop of honey.