In a large bowl, whisk together an egg, ¾ cup/180 milliliters buttermilk (or plain yogurt thinned with a little milk), and ½ cup/120 milliliters oil or melted butter. (I used sunflower oil, but I think olive oil would have been good, adding a savory note.) If you like, you can flavor the batter with a teaspoon of vanilla extract or ½ teaspoon grated lemon or lime zest, or leave it all out. I got 11 muffins when I made these this week, but since muffin pans are not perfectly standard, you might get one more or less. I like to top my muffins with a selection of different fruit, using a few berries here, and slices of banana, peach or pineapple there.

Source: New York Times June 26, 2020 19:52 UTC