A: Buttermilk madness

I adore baking with buttermilk, and have in my recipe collection a decent repertoire of muffins and cakes that call for buttermilk. Unfortunately, buttermilk once opened tends to spoil quickly (yes, even in the fountain of youth I affectionately refer to as Fridge). My local supermarket sells buttermilk in 1l quantities, where the average cake/muffin recipe uses 1/2-1 cup of buttermilk, which always results in the onslaught of buttermilk baking in a quest to use up every last drop of this milky ambrosia. More often than not I call on an old favourite of mine- a basic muffin recipe that doesn’t require the Kitchenaid (much as I adore my empire red powerhouse), just 2 bowls and a spatula.

cooling muffins

This time I split the basic mix in 2 and did a raspberry and white chocolate, as well as a lemon and poppyseed batch. I must say the raspberry and white chocolate combination is a hard one to beat!

Basic muffin mix

2 cups plain flour (or 1 1/2 cups plain and 1/2 wholemeal)

1 tbsp baking powder

1 tsp baking soda

1/4 cup caster sugar

1/2 tsp salt

1 egg

1 1/2 cups buttermilk

3 tbsp melted butter

Combine all the dry ingredients in a large bowl and whisk well.

Combine all the wet ingredients and whisk well.

Add wet to dry and mix gently with a spatula.

Add fruit/nuts/ chocolate chips (see tried and tested additions, below).

Bake at 190C for 20-25 minutes. Makes 12.

Tried and tested additions (no fixed quantities here, just add ingredients until it looks right!)

Raspberry and white chocolate

Strawberry and lemon zest, followed by drenching it in lemon syrup (equal proportions lemon juice and sugar, boiled till sugar dissolves)

Chocolate chocolate chip (substitute 1/2 cup flour for cocoa, add milk and dark chocolate chips)

Lemon and poppyseed- zest in mix, drenched in lemon syrup or topped with lemon butter after.

The list is endless!!!

A beautiful light crumb, thanks to the buttermilk no doubt. Enjoy!

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One Response to “A: Buttermilk madness”

  1. miss glutton Says:

    Ooh. looks so fluffy!!! We also have a buttermilk surplus atm. Lins made buttermilk fried chicken the other night- SO YUM. But i think the surplus has been resolved by way of traditional choc pudding. Buttermilk ROCKS.

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