Recipe: Apple Buttermilk Bread or Muffins
With a bushel of apples from our pick-your-own adventure, I’ve been creating a few apple recipes.
I’m currently serving on a jury and I brought in this bread one morning last week to share with my fellow jurors.
It is not very sweet, the buttermilk is palatable, and there is a subtle, surprising fusion of sugar and salt. At least that was my interpretation.
The other jurors simply said, “Mmmm.”
Apple Buttermilk Bread or Muffins
Adapted from 101 Cookbooks, a great recipe/wholesome food blog2 1/2 cups whole wheat pastry flour 1 tablespoon baking powder 1/2 cup demerara sugar
1/2 teaspoon salt
1 cup buttermilk
1/4 cup butter, melted and cooled a bit
1 T lemon juice
1 medium apple, cored and diced
3 tablespoons large grain raw sugar
3/4 teaspoon kosher salt
Preheat oven to 400F degrees, racks in the middle. Grease and flour muffin tins if you’re making muffins or a loaf pan if you’re making bread. (Parchment paper also works for the loaf pan.)
Combine the flour, baking powder, and sugar and salt in a large bowl. In a separate smaller bowl whisk together the eggs and the buttermilk, whisk in the melted butter, and add the lemon juice. Pour the buttermilk mixture over the flour mixture and stir until just combined – try not to over mix. Batter will be lumpy.
Spoon the batter into the prepared pan, pushing out toward the edges. Now place the apple pieces across top. It’s okay if they overlap a little, but try to cover the entire surfaces of the bread/muffins. Sprinkle with the large grain sugar and then the salt. Bake for about 25-30 minutes or until cake is set (or a toothpick in the center comes out clean), and a touch golden on top. Muffins may take a bit less depending on their size. My yield was one shallow loaf pan (perfect for snack-sized slices for 12 angry men 9 happy jurors) and 6 medium-to-large muffins.