I've been slacking off on my baking lately. I have all these recipes earmarked to try but can't get around to making any of them! Out of necessity, and an acute lack of packable lunch snacks, I made muffins last week.The base recipe is for a basic buttermilk muffin. From there you can add in all kinds of stuff to jazz them up. There are some variations after the original recipe that may inspire you.
For budding bakers, muffins are a good place to start. Lining the pan means clean up can be kept to a minimum and no fancy techniques are needed to produce tasty baked goods.
These muffins are great and not dry at all. The size is perfect for kids, not huge and not flat. They're freezable so you can make them ahead of time and grab one when you're on the go.
Recipe: Beautiful Buttermilk Muffins
Just made those muffins this week and they turned out amazing. I tried the blueberry and the dried cherry versions. I gave half to my sister and her hubby who loved them. Unfortunately my sister and I cant have milk, so I soured my soy milk and it worked just as well. Thanks for sharing :)
ReplyDeleteI made these and they were wonderful. I added frozen blueberries plus the poppy seeds;took them to work and they disappeared pronto. One of my co-workers is diabetic so I used 1/4 cup sugar and 1/4 cup Splenda and the sweetness was just right.
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