Sunday, May 17, 2009


I made the mistake of buying buttermilk for a previous recipe, forgetting that they sell it big and it only gets used in small doses. I also keep forgetting the easy trick of adding lemon juice to milk. However, scrambling to use up food before it goes bad can lead to things that taste quite good:

Buttermilk Banana Muffins

1/2 cup margarine
2 eggs
2 bananas, starting to turn black
1 cup sugar
1 cup all purpose flour
1 cup whole wheat flour, to make things sort of healthy
1 tsp vanilla
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup buttermilk, forlorn and forgotten in the back of the fridge
cinnamon and cardamom as desired

1/4 cup brown sugar
1/4 cup instant oats
1/4 cup flour
2 tbs margarine

Cream together the softened margarine and sugar. Add eggs one a time (mine were poulette eggs bought from my crop share. I felt very cultured, but it turns out that poulette is just a fancy French word for hen). Add in the rest of the ingredients, mixing well. Pour batter into a greased or paper-lined muffin tin. Mix together the brown sugar, oats, flour and cut in the margarine until the mixture is crumbly. Sprinkle topping onto muffin batter*. Bake at 400 degrees for 15-20 minutes, or until a toothpick comes out clean. Allow deliciousness to ensue.

*Really just sprinkle it. I had too much topping, and in trying to use it all up between the 12 muffin tins, I overloaded each one and it didn't all get a chance to cook. They are still delicious, despite the fact that they are shedding a suspicious-looking white powder.

Note: recipe makes more than one muffin.

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