My lovely sister, Janssen, swears by real buttermilk and can give you lots of ideas for using up the leftovers, but I don't think I have purchased it a single time since being married, and I have had lots of baking success without it. Maybe it makes a huge difference, but I wouldn't know. If you feel strongly that you need it, then feel free to use it, and let me know how it turns out, but otherwise, you can use my cheater technique and the recipe should turn out just fine.
These muffins are light, fluffy muffin perfection. I had been looking for a whole wheat muffin recipe a few weeks ago when I ran out of white flour, and came across this one. I love the fact that there is very little sweetener in them (most of the muffins that I make have upwards of a cup of sugar in them, and I cringe a little every time I make them), but the lack of sweet doesn't affect the delicious factor of these muffins at all. They are mildly sweet, soft and crumbly, but they don't leave you with a sugar hangover. They are a perfect snack or a great accompaniment to breakfast, lunch or dinner. You should probably make them immediately.
Whole Wheat Honey Muffins
Adapted from The Kitchn
2 cups white whole wheat flour
1 tsp baking soda
1 tsp salt
1/2 tsp cinnamon
1/4 tsp ginger
1 1/4 cup fake or real buttermilk (See directions for fake buttermilk below)
1/4 coconut oil
1/2 tsp vanilla
Preheat your oven to 375°F. Spray your muffin tin thoroughly, or line with cupcake liners.
In a large bowl, mix the flour, baking soda, salt, cinnamon and ginger.
Measure out about 1 1/8 cups milk into a medium-sized glass bowl. Add about 1/8 cup white vinegar or lemon juice. Let sit for 5 minutes until it has thickened. Add your honey, coconut oil and vanilla. If your coconut oil is super clumpy, put the bowl in the microwave (if you are using a metal bowl, transfer mixture to a different bowl!) for a few seconds and stir. If the oil is not melting, put it in for a few more seconds. You don't want the mixture to get hot, just warm enough to melt the coconut oil to a liquid. Once the coconut oil is melted, add your egg and vanilla. Stir to combine.
Pour the liquid mixture into the flour mixture and stir until just combined.
Fill your muffin tins until they are about 2/3 of the way full. Cook for 15 - 18 minutes, or until the tops are slightly golden.