Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin with paper liners. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Also mix in ingredients listed below for either Fruity Pear-Pecan or Cheddar-Bacon muffin variations. In a separate bowl, whisk together egg, buttermilk and oil. Pour wet ingredients over flour mixture, stir until just combined and then evenly divide batter into prepared muffin tin.
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.
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