Buttermilk Bran Muffins

Bran muffins made with Buttermilk and Raisins.

Ingredients:
1/2 cup unsweetened applesauce
1 egg
1 cup buttermilk
1/2 tsp vanilla
1/2 Tbsp orange zest
1 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup miller’s wheat bran
2/3 cup brown sugar
1/2 cup raisins

Directions:

1. Preheat oven to 375F. Grease or line 12 muffin tins.
2. In a large bowl beat together the applesauce, egg, buttermilk, orange zest and vanilla.
3. In a separate bowl whisk together the flour, baking powder, baking soda, salt, miller’s wheat bran and brown sugar.
4. Add the dry ingredients to the wet ingredients and stir the batter until it is just combined, then stir in the raisins.
5. Spoon the batter into muffin tins and bake the muffins in the middle of a preheated 375F oven for 25 to 30 minutes, or until they are golden brown and springy to the touch. Turn the muffins out onto a rack and let them cool.

This bran muffin is light and moist, They aren’t the prettiest muffin but they have a nice light flavor. The bran and raisins are the most prominent flavor to the muffin with a hint of orange from the orange zest make these wonderfully delicious. Packed with B vitamins from the wheat bran, these Bran Muffins are a great way to start your day!

*Camala*

Buttermilk Rhubarb Coffee Cake

Buttermilk Rhubarb Coffee Cake, a nice balance of tart and sweet.

Ingredients:
1 1/2 cups chopped rhubarb (1/4-inch pieces)
2 Tbsp sugar
1/2 cup (1 stick) unsalted butter, softened
2/3 cup sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups unbleached all-purpose flour
1/2 tsp salt
1 tsp baking powder
1/8 tsp (large pinch) baking soda
1/2 cup buttermilk

Topping
2 Tbsp brown sugar
1/2 tsp cinnamon

Directions:

1. Preheat the oven to 350F (325F for a glass baking dish). Place the chopped rhubarb in a bowl, and sprinkle with 2 tablespoons sugar. Let stand while preparing the batter. Grease an 8-inch baking pan.
2. Place the softened butter in a mixing bowl. Add the sugar, and cream together until fluffy. Add the eggs, one at a time, beating well after each. Stir in the vanilla.
3. In a second bowl, stir together the dry ingredients until uniformly blended.
4. Add the dry mixture to the butter mixture, alternating with the buttermilk. Stir thoroughly, but minimally – until combined. Don’t overmix.
5. Fold in the rhubarb, and transfer the batter to the pan. The batter will be somewhat stiff, and might seem to resist being spread into the pan. Be patient, and give the spreading process a few minutes of your time and attention. If it doesn’t look completely uniform in the pan, that’s OK.
6. Use the same bowl (no need to clean it) to mix together the brown sugar and cinnamon topping, and sprinkle this on top of the batter.
7. Bake for 25 minutes, or until a toothpick inserted all the way into the center comes out clean. Serve warm or at room temperature.

This is a Mollie Katzen recipe and I really love this recipe. This coffee cake has such a wonderful flavor, It doesn’t taste overly sweet and it was nicely balanced with the tartness of the Rhubarb. The coffee cake had a great texture and was perfectly moist. The fam loved this breakfast treat and Sug’s (the hubby) asked for me to definitely make it again. So glad I gave this recipe a go and I will make it again fo’ sure!

*Camala*

Buttermilk Pancakes

Check out what makes these the lightest and fluffiest Buttermilk Pancakes.

Ingredients:
3 eggs, separated
1 2/3 cups buttermilk
1 tsp baking soda
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
2 Tbsp sugar
4 Tbsp unsalted butter, melted
1/2 tsp vanilla (optional)

Directions:

1. Beat the egg yolks until pale and smooth. Beat in the buttermilk and then the baking soda and mix well.
2. Whisk the dry ingredients together in a separate bowl. Add the dry ingredients to the wet, mixing as you add; make sure the batter is smooth.
3. Add in the melted butter and vanilla, mix well.
4. Beat the egg whites with an electric mixer in another bowl until stiff.
5. Fold egg whites into the batter until no white remains. Let batter stand about 20 minutes before making pancakes.
6. Make sure your griddle is really hot. Add some drops of water to the griddle/skillet and if the water sizzles the griddle/skillet should be hot enough.
7. Ladle batter onto griddle; turn when bubbles form across the cakes and allow to lightly brown on the second side. Serve with warm organic maple syrup.

These Buttermilk Pancakes are so light and fluffy, I think that folding in the egg whites is what makes the difference. Sure it is an added step and you might not want to fool with it but if you want to see a difference with your Buttermilk Pancakes give this recipe a try, I just love these pancakes. You can add whatever you want to this pancake batter for a different variety, like chocolate chips, apples, bananas, blueberries, whatever you want!

*Camala*

Buttermilk Cheddar Biscuits

These biscuits are light and cheesy.   Great for breakfast or a nice hot bowl of soup at dinner time.   First preheat oven to 400F degrees

2 cups flour
2  1/2 tsp Baking Powder
1/2  tsp Baking Soda
1/2 tsp salt
6 Tablespoons butter  (3/4 stick)
1 cup grated sharp cheddar cheese
3/4 cup plus 1 tablespoon buttermilk

Stir dry ingredients together and cut in butter and cheddar cheese with a pastry cutter till crumbly.  Add buttermilk and work gently together with hands.  Turn out on to floured surface.  Dust with flour only to prevent  dough sticking to hands or surface.   Make a small rectangle with hands  6 x 9.   Fold into thirds—left side into center and then right side over that.
Next roll out into long rectangle, keeping surface dusted with flour to prevent sticking.  About 4 1/2 inches by 15.  Using a pastry scraper or knife dipped in flour cut into small rectangles.

Bake for about 18 minutes or until just lightly browned on top.
I just love warm biscuits out of the oven…
*Christine*