{"type":"video","version":"1.0","provider_name":"Dailymotion","provider_url":"https:\/\/www.dailymotion.com","title":"buttermilk muffins recipe with variations!","description":"21\u20442 cups (625 ml) compliments all purpose flour3\u20444 cup (175 ml) granulated sugar2 tsp (10 ml) baking powder1\u20442 tsp (2 ml) baking soda1 tsp (5 ml) of your favourite spice: ground cinnamon or ginger1 compliments large egg1 cup (250 ml) buttermilk1\u20442 cup (125 ml) canola oil. preheat oven to 375\u00b0f (190\u00b0c). 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. pourwet ingredients over flour mixture, stir until just combined and then evenly divide batter into prepared muffin tin.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.pear & pecan muffinsadd \u00bd cup chopped pecans & 1 cup peeled chopped pearscheddar baconomit spice and add \u00bd tsp cayenne, \u00bd cup cooked bacon, 1\u00bd shredded cheddar, \u00bd c green onionapricot sesameadd \u00bc c sesame seeds, 1tsp apricot jam to each","author_name":"Glen & Friends Cooking Food","author_url":"https:\/\/www.dailymotion.com\/Le_Gourmet_TV","width":480,"height":269,"html":"<iframe frameborder=\"0\" width=\"480\" height=\"269\" src=\"https:\/\/geo.dailymotion.com\/player.html?video=xtdvef&\" allowfullscreen allow=\"autoplay; fullscreen; picture-in-picture; web-share\"><\/iframe>","thumbnail_url":"https:\/\/s2.dmcdn.net\/v\/2yHqt1g627UO175rk\/x240","thumbnail_width":427,"thumbnail_height":240}