I think I'll go whip up some of these muffins before I settle down for my morning paper work. Just what we need on this rainy day! It just happens I have some leftover granola from last baking. But I'll need to substitute KAF buttermilk powder for the fresh stuff, unless I want to run to the store. (Probably not, not in this grey, wet morning.) I wonder if buttermilk still keeps some of its friendly bacteria that Betsy mentioned above, even in its dry powdery form? PJ, thanks so much for keep giving us all these great baking ideas! Buttermilk - what an amazing ingredient, whether you use the liquid or powder form! The acidity helps the leavening produce more carbon dioxide, giving the muffins more lift or rise than using "regular" milk. Irene @ KAF

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