Tag Archives: buttermilk

Irish Soda Bread Muffins

Irish Soda Bread Muffins / Especially Edible

I am not Irish. Not even one-sixteenth. My hair is extremely red but extremely fake, and the closest my ancestors ever came to Eire was Sweden. So it seems fitting that my St. Patrick’s Day dish is not particularly faithful to traditional Irish soda bread. I’ve made authentic soda bread before, with little more than flour and buttermilk, but that was pre-Especially Edible. And in the world of food blogs, a lack of photographs mean it may as well have never happened. So all I have to offer is what we’ll call an “adaptation” of the old Irish recipe: Muffins instead of a round loaf, raisins instead of currants, no caraway seeds at all, an egg that sort of came out of nowhere. I like to think the heart of soda bread – using baking soda as a leavener rather than yeast – is what really matters. And in that regard, at least, my muffins are authentic, though they do have a dash of baking powder in addition to the traditional baking soda. (I should note here that I spent five minutes on Wikipedia trying to figure out if it was baking soda or baking powder before realizing that it’s called . . . soda bread. Hey, I never claimed to be an Einstein.)

Irish Soda Bread Muffins / Especially Edible

Next year I’d like to try something more adventurous – Guinness cupcakes with Bailey’s frosting, maybe. (And in fact I do have some photographs of Guinness brownies waiting in the wings for you.) I’ve watched enough episodes of “Cupcake Wars” to know you can’t just smear frosting on top of a muffin anymore. It has to be piped, pretty, and swirly, even if it’s just for some two-year-old’s birthday party that he’ll never even remember. I’m looking forward to a cupcake decorating class at Joann next month, at which they’ll probably successfully pitch me a set of Wilton decorating tips.

My soda bread muffins look very humble next to some of the ridiculous cupcake creations on Food Network. But they tasted good, they took approximately ten minutes to make – cut the butter into the dry ingredients in a food processor, then dump in the buttermilk – and they’re at least a little Irish.

Irish Soda Bread Muffins / Especially Edible

Irish Soda Bread Muffins

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 12 muffins

Ingredients

2 cups flour

3 Tbs. granulated sugar

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 cup butter, chilled and cut into small pieces

1 cup buttermilk

1 large egg

1 cup raisins

Instructions

Preheat oven to 375.

In a small bowl, whisk together the buttermilk and egg until blended.

In the bowl of a food processor, pulse the flour, baking powder, baking soda, and salt together to mix them. Combine with the cold butter until it is evenly and finely crumbled into the dry ingredients. Dump the mixture into a large bowl.

Stir in buttermilk mixture, then fold in raisins.

Spoon batter into a muffin tin misted with cooking spray. Bake for 20-25 minutes.

Remove from oven and let cool in tin for 5 minutes before turning out onto a wire rack to cool completely.

Recipe from Recipe Girl

http://www.especiallyedible.com/irish-soda-bread-muffins/

Apple Acorn Squash Muffins

 An apple and acorn squash breakfast treat that uses up that last bit of buttermilk.

Apple Acorn Squash Muffins / Especially Edible

Fall is here. Winter is close behind. And I’ve dedicated the season to learning to roast my own squash; not just pumpkin but butternut squash and acorn squash as well. (I also have a recipe in my file for a pie made from something called a kobacha squash.) An acorn squash is quite a cool thing: cut it in half and you have a crimped, flower-shaped bowl that, stuffed and double-baked, would make a great addition to a Thanksgiving table.

Spiced Acorn Squash Muffins / Especially Edible

Roasting squash is probably the warmest, coziest winter activity – even if it’s not technically winter yet – imaginable, with the exception of, say, knitting in front of a fire with a cat on your lap. And that’s a good thing: Like usual, I found something on Pinterest that epitomizes the way I feel about the beginning of November.

Pinterest Says Fall Sucks.

Roasting an acorn squash takes a little bit of that “expectation” and injects it into the cold, wet reality of fall. The oven heats up the kitchen, which fills with a delicious smell that’s not quite savory and not quite sweet. While raw pumpkin smells pretty gross – a lot like the goopy innards scooped out of Jack-o-lanterns from when you were a kid – raw acorn squash has a nutty, buttery smell that is actually tempting. Obviously, it’s even better after it’s cooked. After an hour or so in the oven at 400 degrees, the shiny black-green skin of the acorn squash peels away from the flesh like a wet Band-aid. (Too gross? Maybe not the best metaphor for a food blog.)

Acorn Squash Collage

The process is pretty simple. Cut the squash in half and scoop out the innards using a knife and the edge of a spoon. Oil the halves and place them face-down on a baking sheet, then pour 1 cup of water onto the sheet. (Make sure you’re using a jelly roll type pan that has sides!) Roast for about an hour at 400 or 90 minutes at 350. Depending on how soft the squash has become, either peel away the skin to expose the flesh or scoop out the flesh with a large spoon. Mash with a potato masher or hand mixer. For a smoother consistency, you can puree it in a blender or food processor, but be aware that this releases a lot of moisture. If you go that route, you’ll want to drain it in a strainer over a bowl until a fair amount of liquid accumulates in the bottom.

Spiced Acorn Squash Muffins / Especially Edible

Back to the muffins: Most recipes featuring acorn squash keep the skin on the squash, or take advantage of the pretty, crimped edges of the flesh to turn it into a miniature bowl filled with stuffing. But, like pumpkin and butternut squash, acorn squash also lends itself to baking. These muffins don’t scream squash! – in fact, they taste a lot like plain spiced apple muffins. Still, the acorn squash adds an upscale, smoky note that takes these babies past everyday cinnamon apple and qualifies them  for the Fall/Winter collection of Muffin Couture.

Spiced Acorn Squash Muffin / Especially Edible

Acorn Squash Apple Muffins

Prep Time: 1 hour

Cook Time: 20 minutes

Total Time: 1 hour, 20 minutes

Yield: 12 muffins

Ingredients

1 1/2 cups all purpose flour

1/2 cup whole wheat flour

1/4 tsp. baking soda

1/4 tsp. salt

1 1/2 tsp. pumpkin pie spice

1/2 cup butter, softened

1/2 cup granulated sugar

1/2 cup brown sugar, packed

2 large eggs

1 tsp. vanilla extract

3/4 cup pureed acorn squash

1/4 cup buttermilk

1 apple, peeled and grated

1/2 cup walnuts, for topping

Instructions

Preheat the oven to 400.

Whisk together the flours, baking soda, salt and pumpkin pie spice. Set aside.

Cream together the sugars and butter. Add the eggs one at a time, then stir in the buttermilk, acorn squash puree and vanilla.

Mix in the dry ingredients. Fold in the grated apple.

Scoop batter into a muffin tin coated with cooking spray. Top each muffin with a few walnuts. Bake for 20 minutes. Remove to a wire rack to cool.

Recipe from Savory Simple

http://www.especiallyedible.com/apple-acorn-squash-muffins/

Banana Bran Muffins

Healthy muffins to use up those brown-spotted bananas.

Banana Bran Muffins / Especially Edible

With so much talk about pumpkin this and pumpkin that, you might think pumpkin is my favorite flavor (nope) and fall my favorite season (definitely not). What really gets my mouth watering, though, is the scent of banana bread in the oven.
Banana Bran Muffins / Especially Edible

It’s a childhood thing; just as I love The Joy of Cooking’s pumpkin cookies because they came out of my mother’s yellow-daisy cookie jar when I was little, I love banana bread because it was one thing my mom would bake as I was growing up. I never had the kind of mother who stayed home and timed her baked goods to emerge from the oven as soon as her passel of kids came stomping through the front door with their backpacks and lunchboxes. And thank goodness for that. I had a mom who taught me that women should work, that a mother can have her own life alongside her daughter’s, that a father can pick up his little girl from school as well as a mother can.

Banana Bran Muffins / Especially Edible

When I was young enough to actually want to wake up at 6 a.m. watch cartoons before school, my mother left my breakfast – cereal and two pieces of jam-covered toast that I would prioritize by which was “the lumpiest and bumpiest” – at the top of the basement stairs. (She would also call “Here, Mousie Mousie!” But that’s another story altogether.)  By the time I was a teenager, my dad had taken over most of the kitchen duties, grilling shrimp and programming the rice maker to make the meals required by my post-anorexia-hospitalization meal plan.

But among the things my mom baked when my father was away and it was just the two of us at home was banana bread (and tuna rice casserole). There is absolutely nothing like opening the door and getting hit with a wall of warm, banana-scented air. There is absolutely nothing like the little dark flecks in a pale loaf of banana bread.

So you’re probably expecting a banana bread recipe, right? Sorry to disappoint. But these muffins are a sort of healthier version of the bread (which isn’t too unhealthy to begin with), with wheat bran and whole wheat flour. They’re not the banana bread of my childhood, but then, I’m not a child anymore either. Someday I’ll dig up my mother’s old banana bread recipe – or share one of the approximately six hundred I’ve saved on Pinterest – but first, here are my go-to banana muffins that no one seems to be able to turn down.

Banana Bran Muffins

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 12 muffins

Ingredients

1 cup mashed ripe bananas (about 2 medium)

1 large eggs

2/3 cup packed brown sugar

1 cup buttermilk

1 cup wheat bran

1/4 cup canola oil

1 tsp. vanilla

1 cup whole-wheat flour

3/4 cup all-purpose flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. cinnamon

1/4 tsp. salt

1/3 cup walnuts (totally optional; I don't include them)

Instructions

Preheat oven to 400.

Whisk flours, baking powder, baking soda, cinnamon, salt, and wheat bran together in a small bowl. Set aside.

Beat the eggs and brown sugar in a large bowl until smooth. Beat in bananas, buttermilk, oil, and vanilla.

Mix the dry ingredients into the wet until fully incorporated.

Spoon the batter into a muffin tin coated with cooking spray. The muffin cups should be nearly full. Sprinkle with walnuts, if you're using them.

Bake for 20-25 minutes, or until tops of muffins are golden brown. Turn out onto a wire rack to cool.

Recipe from Eating Well

http://www.especiallyedible.com/banana-bran-muffins/

Blueberry Buttermilk Muffins

 Basic blueberry muffins with the tang of buttermilk

2014-08-16 13.32.27

This is my go-to recipe for blueberry muffins. They freeze well, and make for a quick breakfast after 30 seconds in the microwave. The recipe, as it’s written, calls the teaspoon of vanilla “optional,” but I disagree. You can hardly ever have too much vanilla! Maybe it’s just my “more-is-more” attitude – which doesn’t always lead to success, especially when I toss two cups of tomatoes into a salad that only calls for one, or when I bake bread for an extra five minutes “just to make sure it’s done” – but I don’t see any harm in adding an extra splash of vanilla.

Blueberry Buttermilk Muffins

Blueberry Buttermilk Muffins

Ingredients

2 1/2 cups flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

3/4 cup sugar

1 cup buttermilk

2 large eggs

1/2 cup canola oil

1 1/2 cups blueberries

1 tsp. vanilla extract

Instructions

Preheat oven to 400.

Whisk together flour, baking powder, baking soda, sugar and salt in a small bowl. In a larger bowl, whisk together buttermilk, eggs, canola oil and vanilla. Mix dry ingredients into wet, then fold in blueberries.

Spoon batter into muffin cups misted with cooking spray. Bake for 20-30 minutes.

Recipe from Food.com

http://www.especiallyedible.com/blueberry-buttermilk-muffins/