So I went to my local Farmer's Market this past week with Diane and Lyle. It actually just started this past week too. It was pretty small, but I was able to find some key items. I got some delicious corn on the cob, swiss chard, cucumbers, and BLUEBERRIES! :)Scott saw the blueberries in the fridge and said, "I like blueberry muffins." I wasn't even planning on making blueberry muffins, but I looked around for a recipe, found one with the ingredients I actually had (who keeps buttermilk in their fridge on a regular basis? I ask you. I certainly don't.) and there you go. And you know what? They were pretty damn good. . . not healthy at ALL, but certainly yummy.
The recipe came from my beloved Martha Stewart Baking Handbook. Jenni, if you decide to make these (because I know you have at least one copy of the cookbook. . .) I highly recommend either waiting until they're completely cooled to take them out of the pan OR taking Martha's advice to grease and flour the pan. I used Baker's Joy instead, which is wonderful as you know, but the muffins were just really delicate and didn't come out of the pan very easily.
Isn't summer fruit just wonderful?!
3 comments:
on buttermilk - there's a quick substitute with ingredients you are more likely to have. For each cup of buttermilk called for use one tablespoon of either lemon juice or vinegar and then enough milk to make one cup. Let this sit out for a minute or two before you add it in.
Right! I remember you telling me that before. That's a good tip!
you can also get dried cultured buttermilk at the supermarket.
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