Showing posts with label how to use buttermilk. Show all posts
Showing posts with label how to use buttermilk. Show all posts

Monday, April 20, 2015

Dark Chocolate Cherry Trail Mix Muffins {Monday Muffins}

Sweet with a crunch, these little gems are a satisfying snack of dried cherries, dark chocolate, and almonds. Inspired by the samples at Costco. What, is it just me who loves to sample?

Please tell me I'm not the only one delighted to eat my way through Costco on a Saturday afternoon.

I don't try every last sample [ewww protein drinks] but I can't help but give many of them a go. When my spouse was buying new glasses we were at Costco several Saturdays in a row. [Shopping, ordering, receiving, clicking, double clicking, returning for replacement, picking up replacement . . . great customer service in the Optical department.] One two of those trips I sampled some dark chocolate cherry trail mix. Crunchy-sweet-awesome! After the second sample I decided I wanted to make it into a muffin, and this is the result.

I got my start making muffins using the recipes from Muffins: A Cookbook (Amazon Affiliate link) written by a couple of classmates of my mom, Joan Bidinosti and Marilyn Wearring. Over the years and the pans of muffins I've become comfortable with the muffin formula to branch out on my own. I like to make a not-so-sweet muffin--¼ cup of sugar in a batch of muffins is fine by me! Due to the added fruit and chocolate this is an extra sweet (by my standards) muffin, but it's still got whole oats and I'd serve it for brunch or an after school snack.

In fact, these muffins went to the Fisher House for a brunch.

For other recipes using dried cherries, please see my Cherry Recipes Collection, part of the Visual Recipe Index by Ingredient.

Monday, March 2, 2015

Honey Banana Oat Muffins

Soaked oat and whole wheat muffins sweetened with honey and a banana.

When I was a kid, my mom would sometimes whip up a last minute dessert that consisted of a bowl of sliced bananas topped with a spoonful of brown sugar and a generous splash of milk. It was fast, sweet, and used stuff she had on hand.

Making something out of nothing is a learned skill in the kitchen.

I don't mean literally nothing, this is not a Stone Soup type post. No, I'm talking about some of the items I consider kitchen staples:  bananas, oats, and baking powder*. I don't add buttermilk to this list because if you were to run the stats [I've been working on getting my info ready for my wonderful tax preparer so stats are on my mind] buttermilk cannot be found in my fridge as often as bananas, oats, and baking powder can be found in the pantry.
Once you've got buttermilk to use up, though, you can assemble several sets of the base of these muffins and store them in the fridge for up to a week. You could make buttermilk pizza dough or roasted garlic & pesto buttermilk pizza dough and store that in the freezer for a month. You could make a double batch of Butternut Squash Waffles and freeze the extras for weekday breakfasts or waffle sandwich lunches.

These muffins are my version of mom's frugal dessert. They are easy to throw together out of stuff I have on hand, sweet enough for a mid-afternoon snack at work, and healthy enough for me to give my kids for breakfast.

For other recipes using bananas, please see my Banana Recipes Collection, part of the Visual Recipe Index by Ingredient. For other muffin recipes check out the drop down menu on the right sidebar and let this serve as a kick in the pants to update that, or just tell me to put all the banana muffin recipes that are piled up on the dining room table into an ebook so you can grab that when you're in a muffin mood.