Like my father, I love to spend time in the kitchen inventing new recipes. There are a few pleasures greater than sampling one of these warm muffins on a winter day. In a bowl, cream butter and sugar. Add eggs, one at buttermilk baking mix time, beating well after each.
Fill greased or paper-lined muffin cups two-thirds full. For the topping, combine the flour, brown sugar and oats. Sprinkle a rounded teaspoonful over each muffin. Bake for 16-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. To substitute for each cup of buttermilk, use 1 Tbsp.
Stir, then let stand 5 min. 4 teaspoon cream of tartar plus 1 cup milk. Breakfast purists will be happy to know our buttermilk pancakes are made with no artificial flavors, colors, or preservatives. 4 cup batter per pancake onto griddle.
Refer to the package for the most current ingredient information. Make it your own with these easy ways to add to the box directions. N Cream Cakes Prepare as directed. Use 1 pancake for the bottom layer. 2 tbsp lemon juice in saucepan over low until soft.