Today I had an urge to make these Cheddar Cornbread Muffins. I had all the ingredients except buttermilk and I really didn't feel like going out to the shops just for that so I wondered if there was anything I could substitute the buttermilk with. I "Googled" it and found quite a few suggestions, many of which had been corroborated by other cooks. I went for the "add 1tbsp white vinegar to 1 cup milk and leave to stand for 10 minutes" (17ml vinegar to 240ml milk)" option - except I only had cider vinegar so I used that.
The last time I made these muffins I had far too many, so I halved all the ingredients to make just six muffins.
Happily the buttermilk substitute worked out really well, there was no difference between these muffins and the previous batch I made AND the substitute actually worked out cheaper than the buttermilk!
The Internet is so handy for cooks!
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