Uses for Buttermilk

Buttermilk isn't something I often use in my cooking and baking, but I bought a quart of it last weekend for the delicious Pumpkin Pancakes and still had quite a bit left over. Since I still have a bit of baking energy I decided to find a use for it. Today I made two different kinds of muffins. Hopefully they last awhile. I put most of them in the freezer. They are just too tempting to eat when they are sitting out on the counter.

Blueberry Oatmeal Muffin and Whole Wheat Apricot Muffin

Blueberry Oatmeal Muffins
From Cooking Light, JANUARY 2006
Yield: 16 servings

• 1 2/3 cups quick-cooking oats
• 2/3 cup all-purpose flour
• 1/2 cup whole wheat flour
• 3/4 cup packed light brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/2 cups fat-free buttermilk
• 1/4 cup canola oil
• 2 teaspoons grated lemon rind
• 2 large eggs
• 2 cups frozen blueberries
• 2 tablespoons all-purpose flour
• Cooking spray
• 2 tablespoons granulated sugar

1. Preheat oven to 400°.
2. Place oats in a food processor; pulse 5 to 6 times until oats resemble coarse meal. Place in a large bowl.
3. Lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats in bowl; stir well with a whisk. Make a well in center of mixture.
4. Combine buttermilk, oil, rind, and eggs in small bowl; stir well with a whisk. Add to flour mixture, stirring just until moist.
5. Toss berries with 2 tablespoons flour, and gently fold them into the batter.
6. Spoon batter into 16 muffin cups coated with cooking spray; sprinkle batter with 2 tablespoons granulated sugar. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately. Place on a wire rack. Serve warm or at room temperature.

Angela's Notes on Blueberry Oatmeal Muffins: I ran out of light brown sugar and substituted dark brown sugar. Still tastes great, but I think that is why they are so dark. Also used orange zest instead of lemon zest. Very Yummy!

Whole Wheat Apricot Muffins
From Cooking Light, NOVEMBER 2004
Yield: 12 servings

• 1 cup all-purpose flour
• 2/3 cup whole wheat flour
• 1/2 cup sugar
• 1 1/4 teaspoons grated orange rind
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup low-fat buttermilk
• 1/4 cup butter, melted
• 1/2 teaspoon vanilla extract
• 1 large egg
• 1 cup finely chopped dried apricots
• Cooking spray

1. Preheat oven to 375°. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, orange rind, baking soda, and salt in a large bowl, stirring with a whisk; make a well in center of mixture. Combine buttermilk, butter, vanilla, and egg; add to flour mixture, stirring just until moist. Fold in apricots.
2. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 375° for 15 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan, and place on a wire rack.
3. These muffins are best served warm, so reheat before serving if you've made them a day or two ahead. Wrap the muffins in aluminum foil, and heat at 350° for 10 to 15 minutes. Try varying the recipe by using dried fruit in place of the apricots--dried cherries or dates, for instance.

Angela's Notes on Whole Wheat Apricot Muffins: Super Delicious! The blueberry muffins were really good but I liked these even more.

That is all I have for today...I think I've spent more time in the kitchen the past week than I usually do in a month. I think I'll take a baking break for now...at least for a couple of days!