Archive for the ‘Buttermilk’ Category

Cinnamon Ripple Muffins

cinnamon-ripple-muffins

Recipe & picture courtesy of Family Fun

Makes 1 dozen

Cinnamon Ripple

  • 1/2 cup packed light brown sugar
  • 4 tablespoons butter, cut into small pieces
  • 1/4 cup flour
  • 2 teaspoons cinnamon

Muffin Batter

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, at room temperature
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  1. Combine all the cinnamon ripple ingredients in a mixing bowl and use an electric mixer to blend them. Set the mixture aside. Then heat the oven to 400° F and grease the bottoms only of 12 standard muffin cups.
  2. Next, make the batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter and sugar with an electric mixer until the mixture is pale and fluffy, then beat in the eggs, buttermilk, and vanilla extract. Stir in the dry ingredients just until the batter is blended. Then sprinkle the cinnamon ripple over the batter and use a flexible spatula to fold it in a couple of times.
  3. Divide the batter among the muffin cups and bake the muffins for 13 minutes or until a toothpick inserted into the center of one comes out clean. Let the muffins cool in the pan on a wire rack for 5 to 10 minutes before removing them.

**Personal Review: No Review Yet**

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Apple-Oat Muffins

apple-oat-muffins1
Recipe & picture courtesy of Good Housekeeping

Yield 12 muffins
Prep Time 15 minutes
Cook Time 23 minutes

  • 2 cup(s) old-fashioned or quick-cooking oats
  • 1 1/4 cup(s) all-purpose flour
  • 1/2 cup(s) packed brown sugar
  • 2 teaspoon(s) baking powder
  • 3/4 teaspoon(s) baking soda
  • 3/4 teaspoon(s) salt
  • 1/2 teaspoon(s) ground cinnamon
  • 1 cup(s) buttermilk
  • 2 tablespoon(s) vegetable oil
  • 1 large egg, lightly beaten
  • 1 cup(s) (1 to 2 medium) shredded Golden Delicious or Granny Smith apples
  • 1/2 cup(s) walnuts, chopped
  1. Preheat oven to 400 degrees F. Grease 12 standard muffin-pan cups. In large bowl, combine oats, flour, sugar, baking powder, baking soda, salt, and ground cinnamon.
  2. In medium bowl, with fork, beat buttermilk, oil, and egg until well blended; stir in shredded apples. Add apple mixture to flour mixture, and stir just until flour mixture is moistened (batter will be very thick and lumpy). Stir in chopped walnuts.
  3. Spoon batter into prepared muffin-pan cups. Bake 23 to 25 minutes or until muffins begin to brown and toothpick inserted in center of muffins comes out clean. Immediately remove muffins from pan. Serve warm, or cool on wire rack to serve later.

**Personal Review: No Review Yet**

Grilled Summer Cobbler


Recipe & picture courtesy of Rachael Ray

SERVES 8
Prep Time: 20 min
Cook Time: 20 min

  • 1 cup plus 1 tablespoon flour
  • 1/4 cup plus 2 tablespoons sugar, plus more for sprinkling
  • 2 teaspoons baking powder
  • 1/2 cup buttermilk, at room temperature
  • 4 tablespoons unsalted butter, melted
  • 1 1/2 pounds nectarines (3 to 4), sliced
  • 1 cup mixed berries
  • Vanilla ice cream, for serving
  1. Preheat a grill to medium-high. Grease a medium cast-iron skillet. In a medium bowl, whisk together 1 cup flour, 1/4 cup sugar and the baking powder. Mix in the buttermilk and butter until just combined.
  2. In another medium bowl, toss together the nectarines, berries, remaining 1 tablespoon flour and 2 tablespoons sugar.
  3. Spoon the fruit into the prepared skillet and dollop the dough over the fruit in 8 spoonfuls; sprinkle with sugar. Cover with foil and grill until the juices are bubbling and the top is golden, about 20 minutes. Let cool for 5 minutes before serving with a scoop of the ice cream.

 **Personal Review: No Review Yet**