21⁄2 cups (625 ml) compliments all purpose flour<br />3⁄4 cup (175 ml) granulated sugar<br />2 tsp (10 ml) baking powder<br />1⁄2 tsp (2 ml) baking soda<br />1 tsp (5 ml) of your favourite spice: ground cinnamon or ginger<br />1 compliments large egg<br />1 cup (250 ml) buttermilk<br />1⁄2 cup (125 ml) canola oil<br /><br />. preheat oven to 375°f (190°c). grease or line a 12-cup muffin tin with paper liners. in a large bowl, whisk together flour, sugar, baking powder, baking soda, salt and spice. in a separate bowl, whisk together egg, buttermilk and oil. pour<br />wet ingredients over flour mixture, stir until just combined and then evenly divide batter into prepared muffin tin.<br />2. bake on middle rack of oven until tops are firm to the touch, about 20 min. let cool in muffin tin 5 min. then transfer to a cooling rack to cool completely. store muffins in an airtight container for up to 2 days or wrap individually and freeze for up to 2 weeks.<br /><br />pear & pecan muffins<br />add ½ cup chopped pecans & 1 cup peeled chopped pears<br /><br />cheddar bacon<br />omit spice and add ½ tsp cayenne, ½ cup cooked bacon, 1½ shredded cheddar, ½ c green onion<br /><br />apricot sesame<br />add ¼ c sesame seeds, 1tsp apricot jam to each
