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Lactose Free Buttermilk

Breakfast, Dessert, Lactose Free, Recipes, Vegetarian

Whole Wheat Buttermilk Granola Muffins

October 5, 2020

Buttermilk Granola Muffins

Not long ago, my sister gave me an excellent bag of locally made granola.  I wondered what would be the best way to make it shine.  At first, I thought about just sprinkling it over yogurt for breakfast but then decided that granola muffins would be much more exciting.   This simple recipe turns out some mighty tasty muffins.

Buttermilk Granola Muffins

Hawaii Made Granola

I love the name of Deb’s baked in Hawaii granola.  Besides the more common ingredients such as oats and almonds that you might find in many granolas, this one includes rich and buttery  macadamia nuts and coconut chips that get nice and toasty when sprinkled over the top of the muffins.

Buttermilk Granola Muffins Batter

Besides the granola in the batter, you’ll want to sprinkle more granola over the top of each muffin before baking.  This lends a very tasty and crispy texture to each bite.

Buttermilk Granola Muffins

Buttermilk Granola Muffins

Buttermilk Granola Muffins
 
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Adapted from King Arthur Flour
Author:
Serves: 12
Ingredients
  • 2 cups (227g) King Arthur white whole wheat flour
  • 1 cup (213g) light brown sugar, packed
  • ¾ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon cinnamon
  • 1 cup (99g) granola + ¾ cup (74g) for muffin topping
  • 1 teaspoon vanilla extract
  • ⅓ cup (67g) canola oil
  • 1½ cups (340g) lactose free buttermilk
  • (To make lactose free buttermilk add 1½ tablespoons of white vinegar to a 2-cup liquid measuring cup. Pour lactose free whole or 2% milk over the vinegar to measure 1½ cups. Allow the milk to sit for 5-10 minutes to thicken a bit).
Preparation
  1. Preheat oven to 400 degrees. Lightly grease the cups of a standard muffin pan.
  2. Whisk together all of the dry ingredients including 1 cup of granola.
  3. In a separate bowl, whisk together the vanilla, canola oil and lactose free buttermilk. Pour the liquid ingredients into the dry ingredients, stirring just to combine. Spoon the batter into the prepared muffin cups, filling nearly full. Sprinkle the remaining ¾ cup of granola over the tops of the muffins.
  4. Bake the muffins for 16-18 minutes. Test for doneness by inserting a toothpick in the middle of one of the muffins. The toothpick should come out clean.
  5. Remove the muffins from the oven and set pan on a cooling rack for at least 5-10 minutes. When they are cool enough to handle, remove muffins from pan and cool on a rack. Muffins freeze well for a few months.

 

Breakfast, Dessert, Lactose Free, Recipes

Farmhouse Buttermilk Cake

August 29, 2020

Farmhouse Buttermilk Cake

This sweet and moist cake recipe comes from King Arthur Baking Company.  The topping seeps down into the cake which makes it extra moist, and the rich, buttery pecans are truly delightful.  I wanted a smaller cake so I cut the recipe in half and used an 8×8-inch baking pan.

Melted Earth Balance Buttery Sticks, Brown Sugar, Pecans

Heaton Farm Pecans

A guest who visited my workplace last Christmas brought me a container of pecans from his hometown. I’ve kept them in my refrigerator so they stay nice and fresh.  I was able to put these excellent pecans to good use with this recipe.

Farmhouse Buttermilk Cake

The cake itself is pretty straight forward.  Butter, brown sugar, eggs and buttermilk all play a part in making this moist cake.  It may look like any other cake, that is, until you add the topping to it.  The cake then goes back in the oven for another 10 minutes and the topping warms up becoming a gorgeous glaze.

Farmhouse Buttermilk Cake

Farmhouse Buttermilk Cake

The thick topping has now become a beautiful glaze.  You can serve it right away at this point, but I like to let the cake cool for an hour or two until the glaze has set.

Farmhouse Buttermilk Cake

Farmhouse Buttermilk Cake
 
Save Print
Adapted from King Arthur Flour
Author:
Serves: 1 8x8 cake
Ingredients
  • Cake:
  • ¼ cup (57g) Earth Balance Buttery Sticks (or unsalted butter) at room temperature
  • 1 cup (213g) light brown sugar, firmly packed
  • 1 large egg, at room temperature
  • 1 cup (227g) lactose free buttermilk at room temperature (add 1 tablespoon white vinegar to a 1-cup measuring cup, add lactose free milk to measure 1 cup total, let sit 10 minutes to thicken)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1½ cups (180g) unbleached all-purpose flour (King Arthur recommended)
  • Topping:
  • 3 tablespoons (43g) melted Earth Balance Buttery Sticks
  • ½ cup (107g) light brown sugar, firmly packed
  • ⅛ c (29g) milk
  • ½ cup (57g) diced pecans
  • *add ⅛ teaspoon fine sea salt if using unsalted butter
Preparation
  1. Preheat oven to 350 degrees. Line the bottom of an 8x8-inch cake pan with parchment paper. Lightly grease the pan.
  2. Beat the butter and brown sugar until smooth. Add the egg and beat until smooth. Stir in the buttermilk and vanilla extract. Add baking soda, salt, and flour to the wet ingredients, beating until thoroughly combined. Pour batter into the prepared pan. Bake the cake for 30 minutes.
  3. Towards the end of the baking time, prepare the topping by stirring the butter and sugar together. Add the milk and pecans. The glaze will be thick but pourable.
  4. Pour the topping over the baked cake making sure to spread it evenly (corners too). Return the cake to the oven for another 10 minutes.
  5. Remove the cake from the oven. The topping will look very runny. Letting the cake sit at room temperature for a few hours will allow the glaze to set. The cake can be frozen for a couple of months.

 

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