Two years ago today, I was a freaking mess. I was frantically running around my place, packing, baking, photographing and writing my very first blog post. That afternoon I was driving down from LA to Temecula for the first Big Traveling Potluck and my first convention as a food blogger, a real food blogger. I had a big two posts and a tupperware container filled with cookies for the potluck….
A few weeks ago, I made a cake for N’s mom’s birthday. I had been waiting to make this cake for her for a while, since the flavors were right up her alley. Before I went to the market, I reviewed the recipe to see what ingredients I was missing.
As my eyes scanned down the list, my heart skipped a beat. “1 cup buttermilk.” Crap.
For those of you who bake a lot, you understand my pain. For those of you who don’t, I’ll break it down. Don’t get me wrong, buttermilk is delicious. It adds a creaminess and lightness to baked goods that I love. But here’s the problem: Buttermilk is only sold in two quantities. 1 quart and half a gallon. So, whenever you need only 1 cup of buttermilk, you’re forced to buy another three cups that you don’t need.
This leads to throwing away curdled, long forgot buttermilk after a few weeks, or, like me, you begin to scour your cookbooks, Pinterest, and the internet for ways to use up your buttermilk.
My go-to buttermilk recipe is banana bread, but I decided to go with some breakfast muffins I could grab on the way out the door to work. They’ve got oats in them too for some extra heft and longer satiety.