Blank-Canvas Buttermllk Muffins

• 1 1/4 cups whole wheat pastry flour
• 3/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup buttermilk or 1/2 c yogurt thinned with 2 tbsp milk
• 1/2 cup milk
• 1/3 cup coconut oil (or butter, or neutral oil)
• 1/4 cup honey
• 1/2 teaspoon vanilla (optional - omit if making "salty" variations)
• 1 tablespoon ground flaxseed soaked in 2 tbsp warm water for 10 minutes
• 3/4 teaspoon salt
• optional add-in ideas: 1/2 cup fresh fruit (patted dry), such as blueberries, strawberries, peaches; OR 3 tablespoons grated lemon zest (increase honey to 1/3 cup); OR 1/2 cup sharp, grated cheddar cheese; OR 2 tbsp crushed aniseed/fennel seeds; OR 2 tbsp

1. Preheat oven to 400 F. Grease muffin tins with a generous amount of butter or oil (use more grease than you think!)
2. Whisk together the dry ingredients. Sift if you've got a sifter. (I didn't. Need to go back on Amazon...)
3. Blend all the wet ingredients in a different bowl. I blended with a stick hand-blender make sure it aerated well.
4. Add wet ingredients to dry, mix until just combined, and spoon into muffin tins.
5. Bake for 20-25 minutes or until centers are done.
6. Enjoy warm, sliced, with some goat cheese, warm melted butter, or any other spread that suits your fancy! And thank the Universe for inventing bread.

whole wheat pastry flour, salt, baking powder, buttermilk, milk, coconut oil, honey, vanilla, ground flaxseed, salt, fresh fruit

Taken from food52.com/recipes/20413-blank-canvas-buttermllk-muffins (may not work)