Quick Muffins

1 3/4 c All-purpose flour
2 ts Baking powder
1 ts Baking soda
1 pn Salt
1 Stick Unsalted butter; room temperature
3/4 c Sugar
2 Eggs; lightly beaten
1 c Buttermilk

Preheat oven to 350 degrees. Thoroughly grease a 12-cup muffin pan. In a bowl, beat butter and sugar until well-combined; add eggs and mix thoroughly. Stir in buttermilk. Into a large bowl sift flour, baking powder, baking soda and salt; make a well in center. Pour buttermilk mixture into well and use a rubber spatula to blend with quick strokes. Do not overmix batter; it should still be slightly lumpy. Spoon batter into muffin tins, filling them three-quarters full, and bake until slightly puffed and golden, 18 to 20 minutes. This recipe yields 12 muffins.

Variations: Add 1/2 cup of one of following ingredients: rinsed fresh blueberries; raisins or currants; chopped apples tossed with 1/2 teaspoon cinnamon; or poppy seeds tossed with 2 teaspoons lemon zest or 3 drops lemon oil.

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