a weekend of baking: part 1

I went to Sunflower Market this week and was going to purchase a small carton of organic buttermilk to make Millet Muffins for breakfast this weekend. I was looking at which one was the best deal when I saw a carton containing four cups for 4.69. Then I checked the expiration date realizing that it was for THAT DAY! So I found one of the dairy guys and asked for a discounted price. He was shocked it was still shelved and very apologetic, crossed the barcode out and said better use this FREE buttermilk within the next 3 days!!!! YAH What a steal!

So this weekend I am busy baking and cooking with it. Turns out four cups of buttermilk is a lot! This morning we completed half of the work. Sunday we will tackle the other half.

Millet Muffins (click on the title for the real link for more info, nutrition and etc.)

makes 12 servings

MUFFINS:

• 2/3 cup uncooked millet
• 3/4 cup packed brown sugar
• 1 large egg
• 1 cup fat-free buttermilk
• 1/4 cup butter, melted
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• Cooking spray
• 
  BUTTER:
• 2 tablespoons butter, softened
• 2 tablespoons finely chopped pecans or almonds, toasted (we use almonds!)
• 1 tablespoon honey or we use Agave

Preparation

Preheat oven to 375°.

To prepare muffins, place millet in a spice or coffee grinder; pulse 6 times or until lightly crushed. Set aside.

Place sugar and egg in a large bowl; beat with a mixer at medium speed until well combined. Stir in millet, buttermilk, and 1/4 cup butter.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk. Make a well in center of mixture. Add buttermilk mixture; stir just until moist. Let batter stand 5 minutes. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 375° for 18 minutes or until muffins spring back when touched lightly in center. Cool in pan 5 minutes on a wire rack. Remove muffins from pan; place on wire rack.

To prepare butter, combine 2 tablespoons butter, pecans, and honey, stirring well to combine. Serve with the muffins.

This next recipe is my mom's. She made the best zucchini bread growing up and wish she was here to make it for us. Hopefully mine turns out!

Mom's Zucchini Bread

3 eggs

2 cups sugar

1 cup oil

1/4 cup buttermilk

2 cups shredded zucchini

1 tsp vanilla

3 cups flour

1 tsp salt

1 tsp baking soda

1/4 tsp baking powder

3 tsp cinnamon

mix all together and pour into a greased and floured bread pan

bake at 325 for 45 mins

OH, and I forgot Sunflower also had Gala Apples (my favorite kind) on sale this week. They were only $0.57/lb!!! I bought ten pounds and decided to make some homemade applesauce. Kevin and I cut and peeled about 8 lbs of them this morning diced them and put them in the crockpot!

Crockpot Applesauce

8-10 lbs diced and peeled apples (use whatever kind you like or mix and match kinds)

1/2 cup water

1 tsp cinnamon

1/3 cup sugar

cook on low for 8 hours or on high for 3-4. stir about every hour

when apples cook down mash with a potato masher

this keep great in the fridge for 2 months or easy to freeze and pull out later!!!

Yum!!! Tomorrow in part 2 watch for Buttermilk Biscuits with Sausage Gravy and Buttermilk Waffles!