Buttermilk-A Wonder Cure

Thursday, 10 April 2014

Buttermilk Recipes 02:16

HEALTHY BUTTERMILK PEANUT BUTTER LOAF RECIPE

125 grams butter

½ cup honey

3 eggs

1/3 cup peanut butter paste

1 cup self raising flour(sifted)

¾ cup wholemeal plain flour(sifted)

½ cup buttermilk

METHOD

Grease a 14cmx21cm loaf pan with paper and grease the paper. In a large bowl with a beater cream the butter until it is light and fluffy. Now add honey to it and beat well again. Beat in the eggs 1 at a time beating well after each addition. Then beat in the peanut butter.

Now whisk in the sifted flours and buttermilk in 2 batches. Pour the prepared loaf mixture in the loaf pan and bake in the oven at 180 Degrees C or 375 Degrees F for about 30 minutes or till it is firm. Allow the loaf to stand for about 5-8 minutes before turning onto the rack to cool completely. Cut into slices and enjoy

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MELT IN YOUR MOUTH YUMMY BUTTERMILK BLUEBERRY MUFFINS

1 cup Oats
1 cup buttermilk
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
3/4 cup brown sugar
1 egg large well beaten
1/4 cup. Melted butter
1 cup fresh blueberries

METHOD FOR MAKING HEALTHY BUTTERMILK BLUEBERRY MUFFINS

Grease the muffin tin pan with butter.
Take a bowl and mix the oats and buttermilk together. Set aside and allow it to stand for a few minutes. In a large bowl combine all the dry ingredients such as the flour, baking powder, soda, salt and brown sugar together. Mix well so that all the ingredients are well blended. Now add in the well beaten egg and melted butter to the oat mixture and mix well. Add the oat mixture into the dry ingredients mixture. Stir until all the ingredients are moistened. Now fold in the fresh blueberries gently. Pour the batter into the greased muffin cups about 3/4th full. Bake for about 15-20 minutes at 400 Degrees F. Let the muffins remain in the pan for a few minutes to cool before removing them.

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