A buttermilk breakfast
The doughnuts are gone, but I awoke this morning with a full jug of buttermilk still idling on the top shelf of the refrigerator. Looking to use the quart before it spoiled, I flipped to the index of the Joy of Cooking. Breakfast would be basic buttermilk muffins.
In only 30 minutes flat, Alex and I were seated at the dining room table with a tin full of piping hot buttermilk nutmeg muffins and a pot of black Chai tea. The crisp crust of the pastry tops gave way to a moist, steaming interior, and we dug in with delight.
Buttermilk Nutmeg Muffins with Amaretto
adapted from the Joy of Cooking
Makes 10 large muffins
Sift together in a large bowl 2 cups whole wheat flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and 3 large ground nutmeg seeds.
In a separate bowl, stir together 2 large eggs, 1 cup buttermilk, 2/3 cup honey, 6 tablespoons room temperature butter, and 1 teaspoon almond extract. Beat lightly to incorporate honey and butter.
Mix dry ingredients into wet; fill 10 well oiled muffin cups to the brim with batter. Bake 15 minutes at 350 degrees. Enjoy hot with spiced tea, steamed milk, or a latte.