Buttermilk biscuits – the sound alone evokes images of warm kitchens and comforting meals. These delightful pastries are a staple in Southern cuisine, boasting a rich history and a surprisingly simple recipe. Today, we’ll delve into the world of buttermilk biscuits, guiding you through the process of creating these delectable treats and sharing some tips and tricks for perfect results.
Introducing the Soft & Moist Butter Cake – a timeless classic that’s been a staple in my baking journey since the beginning. While it may seem simple, creating the perfect butter cake requires patience, especially in the delicate process of mixing the batter. Unlike other cakes, such as moist chocolate or sponge cakes, where over-mixing is a big no-no, butter cake demands a thorough and precise mixing of butter and sugar to achieve that light, soft, and fluffy texture. It’s all about getting the butter and sugar to blend seamlessly, ensuring the cake rises beautifully without sinking. So, while it may take a bit longer than your average cake, trust me, the results are well worth the effort.
Whole wheat and apple make a perfect combination and when these two are used to make a dessert, it brings out the best of flavors. The Whole Wheat Apple Muffins Recipe is a perfect muffin that you can serve for a breakfast, pack into a lunch box or even serve as a tea time snack. These muffins are moist and will keep well for several days.
1 cup or 120 grams whole-wheat flour
1/2 teaspoon baking soda
1/4 teaspoon cinnamon powder
1 to 2 pinch of cinnamon powder for sprinkling
one pinch salt
1/2 cup warm water
1/2 cup powdered or grated jaggery
1 large apple or 2 medium sized apples (peeled, Cord and chopped)
1/2 tablespoon vinegar
1/2 teaspoon vanilla extract
3 tablespoon olive oil or any neutral flavored oil
1. First of all pre-heat your oven to 1 80°C or 350°F.
2. Then line a muffin tray with muffin liners
3. Take a big bowl and sift all the dry ingredients into it i.e whole wheat flour, half teaspoon baking soda, cinnamon powder and salt. Keep it aside
4. Then rinse, peel core and chop the apple.
5. In another bowl take warm water and add the powdered jaggery. Stir well until all the jaggery is dissolved
6. Then add vanilla extract and oil and again mix it very well.
7. Now add vinegar and again mix well.
8. Add the dry ingredients now
9. Now with light hands and with the help of a wire whisk makes the wet and dry ingredients together. Do not over mix, some lumps are fine. You can add some water in in the batter to get a flowing consistency.
10. Finally add the chopped apples.
11. Now again with light hands mix the apples with the batter.
12. Now spoon the Apple muffin batter in the muffin liners. Sprinkle some cinnamon powder from top on all the muffins.
13. Bake the muffins in a preheated oven at 1:80 degree Celsius for 25 to 30 minutes or till the tops are browned and a toothpick inserted in the muffin comes out clean.
14. Once done keep it in the tray itself for 3 to 5 minutes and then remove the muffins and place them on wire rack.
15. Serve these muffins warm or as a tea time snack with milk, tea or coffee.
16. You can keep these muffins for 3-4 days in the fridge but it’s better to consume them within two days as it can become moist because of jaggery. So the best is to have them fresh.
To Freeze your Muffins
To Thaw
Yes, I know, it’s happened to me too may a times.
You meant to make a Christmas Cake in early October, feed it weekly with brandy or rum, let it mature, bake it on or before the big day– and guess what, you didn’t! All is not lost though. There is a very simple homemade version for those who didn’t get time to do all the chores or are fearful of making one for the first time, and it’s also extremely good. It’s a no failure recipe and makes a yummy rum-fruit xmas came.
Here’s the full recipe with the video description.