8 am and I'm baking muffins. I really like my lazy mornings. I was supposed to garden today but it got cancelled so I have the whole day to bake and study. Baking takes priority obviously.
This recipe comes from Bon Appetite. It was originally a tea cake but I changed out the butter and subbed whole wheat flour for the almond meal.
Ingredients:
1/2 cup 2% buttermilk
1 1/2 cups
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 tablespoons poppy seeds
1/2 cup sugar
2 egg yolks
3/4 cup soy milk
1 ripe pear, cut into small cubes
1 cup chopped walnuts
Method:
Preheat oven to 450.
Mix first paragraph of dry ingredients, set aside.
Mix second paragraph of wet ingredients, set aside.
Add dry to wet and mix until almost combined.
Add pear and nuts and mix until just combined.
Divide batter into prepared muffin tin and bake at 450 for 5 mins.
Lower baking temp to 400 and bake for another 12 mins or until muffins bounce back to the touch.
No comments:
Post a Comment