http://lifesafeast.blogspot.com/2010/02/chocolate-chip-buttermilk-muffins.html
Adapted from a Joy of Baking recipe
I found this recipe online during a search for ways to use up buttermilk. They were a HUGE hit with everyone - with Jason declaring it his "new favorite muffin!" Tastes like a chocolate chip cookie but light and fluffy like a muffin. Great combination!
1 ½ cups (325 g) flour
¾ cup (150 g) sugar
2 tsps baking powder
¼ tsp baking soda
¼ tsp salt
¼ tsp ground cinnamon *
Finely grated zest of ½ to 1 orange, to taste
1 large egg, lightly beaten
¾ cup (180 ml) buttermilk
2/3 cup (160 ml) vegetable oil
1 tsp vanilla
¾ cup (about 75 g) mini chocolate chips (I used some milk chocolate and some semi-sweet)
* if you prefer, eliminate the orange zest and increase the cinnamon to ½ tsp (I did this)
Preheat
oven to 375°F (190°C). Lightly grease or line with paper cupcake cups
either 12 regular-sized cupcake tins or a variation, as you like (2
dozen or so mini cups or 6 jumbo).
Combine the flour, sugar,
baking powder, baking soda, salt, cinnamon and orange zest in a large
mixing bowl and whisk to blend. Stir in the chocolate chips.
Combine the egg, buttermilk, oil and vanilla in a large measuring cup or a bowl and whisk until well blended.
Using
a rubber spatula or a wooden spoon, stir and fold the wet ingredients
into the dry ingredients just until all of the dry ingredients are
moistened and the batter is well blended and smooth. Do not over beat or
over mix as this can lead to a tougher muffin.
Fill each muffin
cup ¾ full and bake for about 20 minutes (time may vary depending on
your oven and the size of the muffins) until the muffins are puffed,
golden and set and a tester inserted into the center of a muffin comes
out clean.
Remove the muffins from the oven and carefully lift each muffin out of the tin and allow to cool on a rack.
We try a lot of new recipes. These are some of our favorites. The ones we deem "keepers!"
Sunday, October 28, 2012
Buttermilk Caramel Syrup
http://www.ourbestbites.com/2009/06/buttermilk-caramel-syrup/
3/4 c. buttermilk
1 1/2 c. sugar
1 stick real butter
2 Tbsp. corn syrup
1 tsp. baking soda
1 tsp. vanilla
Combine buttermilk, sugar, butter, corn syrup, and baking soda in a LARGE pot. Like one you’d make soup in. Yes, you’ll have way more pot than ingredients , but this will boil all over your newly-cleaned stove if you put it in a smaller saucepan.
Bring ingredients to a boil and reduce heat to low (as long as it’s still bubbling, you’re okay). Cook, stirring very frequently, for 8-9 minutes. You’re basically making candy here and candy-making requires constant vigilance. When it’s done, it should take on this luscious golden-brown color. Remove from heat and add vanilla.
There will be foam on top. It tastes just as good, but it’s not super pretty. If you’re into aesthetics, you can skim it off; otherwise, just give it a good stir.
Now eat it however you darn well please.
3/4 c. buttermilk
1 1/2 c. sugar
1 stick real butter
2 Tbsp. corn syrup
1 tsp. baking soda
1 tsp. vanilla
Combine buttermilk, sugar, butter, corn syrup, and baking soda in a LARGE pot. Like one you’d make soup in. Yes, you’ll have way more pot than ingredients , but this will boil all over your newly-cleaned stove if you put it in a smaller saucepan.
Bring ingredients to a boil and reduce heat to low (as long as it’s still bubbling, you’re okay). Cook, stirring very frequently, for 8-9 minutes. You’re basically making candy here and candy-making requires constant vigilance. When it’s done, it should take on this luscious golden-brown color. Remove from heat and add vanilla.
There will be foam on top. It tastes just as good, but it’s not super pretty. If you’re into aesthetics, you can skim it off; otherwise, just give it a good stir.
Now eat it however you darn well please.