I will never in my life understand buttermilk. It smells so horrendous!
Regular milk smells bad enough. Funny story...I used to make my roommate in college check the milk to make sure it hadn't gone bad because I swear I wouldn't notice since milk smells terrible anyway (thanks, Dani!).
Regular milk smells bad enough. Funny story...I used to make my roommate in college check the milk to make sure it hadn't gone bad because I swear I wouldn't notice since milk smells terrible anyway (thanks, Dani!).
Buttermilk smells even worse than regular milk! How on earth does it make such delicious baked goods? No, seriously...how does that happen? 'Cause these muffins are really darn yummy. They're not an overly sweet muffin, but they have a gorgeous muffin-y shape and a perfectly soft middle.
Buttermilk Chocolate Chip Muffins
Ingredients:
1/2 cup sugar
1 cup buttermilk
1/3 cup canola oil
1 egg
1 teaspoon vanilla extract
1 cup whole-wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups semi-sweet chocolate chips
Directions:
1. Preheat oven to 400 degrees and line a muffin tin with paper liners.
2. Whisk together the sugar, buttermilk, canola oil, egg, and vanilla extract.
3. In a separate bowl, whisk together the whole-wheat flour, all-purpose flour, baking powder, baking soda, and salt.
4. Slowly add the wet ingredients to the dry ingredients. Fold until just combined. Fold in the chocolate chips.
5. Fill muffin cups with batter and bake for 20-25 minutes, or until muffins are golden.
7. Cool slightly in pan before removing to a wire rack.
Source: Munchin with Munchkin
No comments:
Post a Comment