Buttermilk Muffins - Easily Adaptable

What do you do when you have buttermilk to use up? I usually make pancakes or muffins - and I have some, so a search led me to this recipe - a basic buttermilk muffin that can be adapted, enhanced with fruit, etc:

• 2 1/4 cups all-purpose flour (I used half white whole wheat)
• 1/2 cup white sugar
• 

  

  lemon cranberry

  1 teaspoon baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg (I used cinnamon)
• 1/4 cup butter, melted
• 1 egg, lightly beaten
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• chopped fruit, optional

 

*Preheat an oven to 400 degrees F (375* if a dark non-stick pan). Grease 12 muffin cups, or line with paper muffin liners.

*Sift together the flour, sugar, baking soda, baking powder, salt, and nutmeg (or cinnamon). In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla.
*Pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will not be smooth). Gently stir in fruit, if desired.
*Scoop the batter into the prepared muffin tins; fill the cups almost to the top. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes.

Notes: I added lemon zest & juice - the juice of 2 small lemons, and then added enough buttermilk to make 1 cup. Let sit until thickened (I did this first and let it sit until I had mixed everything else.)
Add-ins: 3/4 cup chopped apples, cranberries, blueberries - the possibilities are endless. We had cranberries in ours this morning.

From allrecipes.com