On the Uses of Buttermilk

I had some buttermilk left over from the Irish Soda bread I made a few weeks ago. One of the annoying things about buttermilk is that it only comes in one-litre containers, never anything smaller, so no matter what you're making, you always have some left. One of the good things about buttermilk is that it has a fairly impressive shelf life.

I was flipping through my cookbooks, trying to find a recipe that used buttermilk, and I came across some cornmeal muffins. Now, normally I'm not that fond of cornmeal muffins, or cornbread, or cornmeal in general unless it's added in small amounts for texture. I don't know why, it's just not my thing.

These muffins though, are delicious. I'm so glad I had buttermilk that needed using, because otherwise I might have eternally passed this recipe by.

The best part about them? They're so easy. You probably could have guessed that's what I liked best about them. Sometimes I think I should have called this blog The Lazy Baker. Anyway, the muffins. Aside from being truly easy to make, they also taste really good. They are ever so subtly sweet, just a hint, not quite there, and the lime juice and zest round out the flavour nicely. They end up smelling weirdly like lime Tostitos, but I swear that's not how they taste.

They're also really moist. Oh yeah, another good thing about buttermilk? It's the king of keeping baked goods moist. You'll never have to worry about drying out if you use buttermilk.

You probably want the recipe now, right?

Cornmeal Muffins from Anna Olson

1 1/3 cups buttermilk
1/3 cup vegetable oil
2 eggs
3 tbsp sugar
1 tbsp fresh lime juice
1 cup cornmeal
1 cup all purpose flour
2 tsp lemon zest
1 tsp baking soda
1 tsp salt

 




Whisk buttermilk, oil, eggs, sugar, and lime juice to combine.
In a separate bowl combine cornmeal, flour, zest, baking soda, and salt.
Add to buttermilk mixture and whisk until smooth (it's a very wet batter).
Pour into greased or lined muffin tin.
Bake 15 to 18 minutes in a 350F oven until golden brown and tops spring back when pressed lightly.

I can see these being extremely versatile. Brush them with a water icing glaze to sweeten them up a bit more, grate in some cheese before baking to make them savoury. Bake it in a pan as cornbread. You can stir in blueberries before baking to add another layer of flavour. Raspberries would also be nice. I can also see them going really well with your bacon and eggs in the morning.

Whichever way you eat them, you're sure to enjoy them!

Carrot Muffins

Success! Ladies and gentlemen the long awaited and previously promised carrot muffin recipe. This was a bit of a journey. It certainly was much more of a journey than I anticipated when I set out to make carrot muffins. To think this all stemmed from the fact that my mom gave me left over carrots before going to Newfoundland. Who knew?

I tend to not be a very patient person when it comes to baking, in that if a recipe fails, I tend to give up entirely on that item, not wanting to go through the process of finding a recipe that actually works. So the fact that I went through four (yes, four) different recipes until I got to this one is a step forward for me. And might I add totally worth it. Because these muffins are sooo good.

I began this recipe with skepticism. Admittedly I was beginning to give up on the carrot muffin. I had to buy more carrots for crying out loud. I went from trying to find a way to use extra carrots to having to buy more carrots. On the bright side I now have a fabulous carrot muffin recipe.

They are deliciously moist in the middle while the top crisps up beautifully around the edges just as a muffin top should. Their subtle sweetness is tempered by the hint of cinnamon and ginger, which with every few bites gives you a kick in the taste buds. And the crunch of pecans beautifully compliments the cakey texture. Just look at that crumb!

And that muffin top! I ask you, have you even seen a more beautiful top on a homemade muffin? I didn't think so. Just wait until you taste it! I'm planning on bringing them to work (as I do with much of my baked goods, otherwise they end up on my waist), but after devouring the first one I seriously questioned this intention. Really I want to keep them all for myself. But in the avoidance of ill-fitting clothes, I'm going to share. I may need to make a new batch tomorrow. These won't hang around long.

Carrot Muffins
Adapted from Anne Lindsay

1 1/2 cups flour
3/4 cup granulated sugar
1/4 cup brown sugar, packed
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp ground ginger
1/2 tsp salt
2/3 cup canola oil
2 eggs
1 1/4 cups grated carrot
1/4 cup pineapple juice
1 tsp vanilla extract
1 tsp honey
2/3 cup chopped pecans

Sift together the dry ingredients (everything up to and including the salt).
Mix together the rest of the ingredients except the pecans.
Add wet to dry and mix until moistened. Beat mixture for about 1 1/2 minutes.
Stir in the pecans.
Fill a dozen muffin cups not quite to the top and bake at 350F for 25 minutes.

To test the doneness of your muffins press you finger gently on the top the middle muffin (it will bake the slowest). When it bounces back, they're done.

Eat all on its own, or with butter. Or really any way you please. Share with friends if generosity strikes. You may not want to, but baked goods are really better shared, aren't they? That's what I'll tell myself. Even as I want to lock myself in a room with them and eat the whole dozen all in one go.