:
: My question is:  the recipe calls for buttermilk.  I'm sure it has
: something to do with the rising and preserving.  Has anyone used a
: similar recipe before or found a buttermilk alternative???

I've got a brownie recipe that calls for buttermilk (and the same muffin
one you have!)... and I substitute Rice Dream + vinegar in the ratio of 1tsp vinegar to
1 cup of Rice Dream for the buttermilk - cup for cup.  It works well in the
brownies, but I haven't tried it in the muffins... maybe I will soon!

I didn't even try to convert my brownie recipe for a couple of years after
discovering Alyssa's milk allergy (it also calls for 2 eggs, so a double
substitue).  Now, it is one of our favorite things to make.  It's a cake-like
brownie, and also makes great cupcakes.

Laurie (and Alyssa, 5yo, allergic to dairy, eggs, peanuts and walnuts)

(here's the recipe...)

Marshmallow Brownies

Bring to a boil:   1/2 c margarine
                   1/4 c cocoa
                   1   c water
                   1/2 c salad oil

Stir into:         2 c sugar
                   2 c flour
                   1/2 tsp salt

Blend in:          1 tsp soda dissolved in
                   1/2 c buttermilk

Add:               2 beaten eggs
                   1 tsp vanilla

Bake at 350 for 30-35 minutes (toothpick test).
While warm, cover with minature marshmallows.
Dribble with frosting immediately:

Frosting:
Bring to a boil    1/2 c margarine
                   1/4 c oil
                   1/3 c buttermilk
(do not overcook)
Stir in            3-1/2 c powdered sugar
                   1 tsp vanilla


NOTES:  I substitute EnerG Egg Replacer for eggs.
        I substitute Rice Dream with 1tsp vinegar per cup
        for the buttermilk (so 1/2 tsp to the 1/2 cup, etc).