Friday, July 05, 2013
Buttermilk Cornmeal Peach Muffins
The original called for strawberries, and I replaced their egg with the prepared powdered egg replacer.
Below is the original recipe. They also give you a suggestion for a savory mufin.
Cornmeal Buttermilk Muffins
Makes 6, moist muffins.
For the muffins:
3/4 cup (3 3/8 ounces) all purpose flour
1/3 cup (1 1/3 ounces) finely ground yellow cornmeal
1/3 cup (2 3/8 ounces) granulated sugar
2 teaspoons baking powder
1/4 teaspoon table salt
1/2 cup buttermilk, at room temperature
1 large egg, at room temperature
3 tablespoons canola or vegetable oil
1/2 teaspoon pure vanilla extract
6 ounces strawberries, stemmed & coarsely chopped (about 1 packed cup)
To make the muffins:
Position an oven rack in the center of the oven. Heat oven to 350įF. Line 6 regular-sized muffin cups with paper or foil liners.
In a medium bowl, combine the flour, cornmeal, sugar, baking powder and salt. Whisk until well blended. Measure the buttermilk using a 2 cup glass measureI (if you donít have one, measure the buttermilk and pour into a small bowl). Add the egg, oil and vanilla and mix with a table fork until well blended. Pour the liquid over the dry ingredients and add the strawberries. Using a rubber spatula, gently fold (no stirring) until just blended.
Portion the batter evenly among the prepared muffin cups (1/4 cup of batter per cup will be about three-quarters of the way full). Bake until the tops are pale golden brown and a pick inserted in the center comes out clean, 18 to 20 minutes. Move to a wire rack and let cool for 15 minutes. Carefully remove the muffins from the pan and set them on a wire rack. Serve immediately or cool completely and stow in an air-tight container at room temperature for up to 2 days. I like them best when they are served warm so please reheat before serving.
Cranberry Lime Iced Tea
Cranberry Lime Iced Tea
This iced tea makes you feel special.
6 packets of cranberry tea. I use organic herbal tea (but thatís cuz Iím allergic to caffeine). You can use herbal or not.
6 to 8 cups of water
1 lime sliced thinly
In a large microwave-proof bowl add six to eight cups of water. Open the tea bags and float them in the water. Microwave until the water just about boils, which is two minutes on high for my microwave. Remove from microwave and let set for five to 15 minutes. Gently stir.
Carefully remove the tea bags with a spoon. Be really careful so you donít split any of them or youíll have to strain your tea. If you get them all out you can put them in a bowl and save them and likely get a second batch of tea from the same tea bags.
The tea will be a lovely pink color.
When it cools down for 10 minutes or so, pour the tea over a large pitcher half-filled with ice. (Alternatively you can store the iced tea in the pitcher in your fridge with the lime and add ice later)
Add the lime slices and stir. As the tea sits the lime will ooze out a bit. If you like more lime flavor you can add some lime juice or put slices of lime into the individual glasses.
Pour the iced tea into tall glasses filled with more ice. Serve.
Store leftovers in the refrigerator
P.S. Youíve probably figured out you can do this with several other flavors of tea too! Experiment and ...
Buttermilk Blueberry Pancakes
Plain flour-1 cup
Baking powder-1/4 tsp
Butter-2 1/2 tbsp, melted
Buttermilk -1 cup
Salt a pinch
Honey for serving
How I Make,
Sift flour together with baking powder,sugar,flour,and salt in large bowl.
Add melted butter and buttermilk in another bowl.Whisk till smooth.
Pour the mixture into flours.
Now add blueberry.
Heat frying pan,add little butter on the pan,then pour a ladleful of batter.
Cook for 1-2 minutes,then turn over and cook the other side.Repeat with remaining batter.
Serve with honey or your favorite sauces.