Do you ever find yourself in a time-pinch and need a quick bread and you don't have time to wait for yeast?
This often happens to me at lunch.
I can get a pot of soup together pretty quickly but bread takes a little more planning and with school and other things, sometimes I forget the bread!
(See? And you all just thought I had everything organized, all day, every day!:)
One alternative is to bake bread a couple of times a week, cool and slice it, store it in a Ziploc bag in the refrigerator, and take the needed slices out and pop them in the toaster. (That's my breakfast trick.)
But I think you'll find these muffins are a quick and easy fix in a pinch.
You can mix up your flour according to your preference as well.
They're slightly sweet, making them perfect for a spicy or salty soup.
They have an almost biscuit like texture.
My kids love one with their meal and one stuffed with homemade jelly for dessert ;-)
(Two birds, one stone! Well, two purposes, one bread!)
|So fluffy too!|
2 cups whole wheat flour*
1 cup plain, all-purpose flour
1 T baking powder
1/4 t baking soda
1/2 t salt
1/4 cup sugar**
1/3 cup oil
1 3/4 cup buttermilk***
Mix dry ingredients in a bowl. Make a well in the center for wet ingredients. Mix the center, then gradually stir in the dry mixture. This should make a thick batter that's thoroughly moist.
Scoop into greased muffin pan.
Bake at 400 for approx. 20 minutes.
*I grind extra flour and store in the freezer for quick foods. You can also mix up your flours or even use all wheat or all white.
**You can also add more sugar and fruits etc., to make this a sweet muffin for treats or breakfast.
***You can use plain milk but they won't be as fluffy. Also, depending on the flours you use, you may need a little more or less liquid so adjust accordingly.