Buttermilk, buttermilk, & buttermilk.

Jerome is not one who wastes and I’m usually the one who stocks plentiful and then happily forget all about them. Thus a gentle reminder from him came along one day about my soon to expire buttermilk! Ah! I scouted around for recipes for buttermilk muffins and decided to try my hand at Joy of Baking’s Berry Muffins! The recipe called for 240ml of buttermilk but my package contained 600ml! With a constant need for chocolate; I decided to make a batch of chocolate chip ones as well!

I didn’t quite like how it tasted; perhaps due to the fact that I had no safflower oil and thus substituted it with olive oil. But Jerome liked the berry rendition a lot more than the chocolate chip ones.

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And the chocolate chip ones!

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Jerome couldn’t bear using all the blackberries and raspberries that we bought in the muffins so we ended up with plain buttermilk muffins as well!

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Overall a quick fix to my crave for baking during my first week back at work!

Buttermilk Berry Muffins
Recipe from Joy of Baking

Ingredients:

2 1/2 cups (325 grams) all-purpose flour

3/4 cup (150 grams) granulated white sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Zest of one orange or lemon

1 large egg, lightly beaten

1 cup (240 ml) buttermilk

1/2 cup (120 ml) safflower or canola oil

1 teaspoon pure vanilla extract

1 1/2 to 2 cups (360-480 ml) fresh or frozen berries (blueberries, raspberries, or blackberries)

Directions:

Buttermilk Berry Muffins: Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Line with paper liners, or butter or spray, with a non stick cooking spray, 12 – 2 3/4 x 1 1/2 inch muffin cups.

In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract.

In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.

Fill each muffin cup almost full with batter, using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 – 25 minutes. Transfer to a wire rack and let cool for about 5 – 10 minutes before removing from pan.

Makes 12 regular sized muffins.

Note: If using frozen berries you may have to bake the muffins a little longer than the stated time.

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