Mini Spicy Cheese Muffins

The next time I make chili, I am going to try a batch of these muffins because they sound so good. It has a some of the ingredients that I love to use these days...buttermilk, corn meal... and jalapenos! These tiny muffins are just the right size to pop into your mouth with some chili. They would also be nice served alongside a bean and corn salad or even a green salad. The jalapeno will give these just the right amount of heat and surprise your taste buds....a fiesta in your mouth! Having a Mexican theme party? Serve these right along with the guacamole and nachos as an appetizer! I think they sound fun!

Mini-Spicy Cheese Muffins

ALL YOU, Aug 2009

1 cup all-purpose flour

1 cup yellow cornmeal

1 Tbsp baking powder

1 tsp. baking soda

1 Tbsp sugar

1/2 tsp salt

2 large eggs, room temperature

1 cup buttermilk, at room temperature

1/4 cup vegetable oil

1 cup grated Monterey Jack cheese 2 jalapeno chilis, seeded and chopped (about 1/2 cup)

Preheat oven to 375 degrees. Mist 2 mini-muffin tins with cooking spray.

In a bowl, combine first 6 ingredients.

In a separate bowl, beat eggs with buttermilk and oil.

Pour egg mixture into flour mixture and stir to form a thick batter. Fold in cheese and chilis. Spoon enough batter to half-fill 24 cups in mini- muffin tins.

Bake until toothpick inserted in center of a muffin comes out clean, about 15 minutes.

Cool in pans on wire racks for 5 minutes, then turn muffins out into racks to cool further.

Serve warm or at room temperature.

Orange Buttermilk Cake with Summer Fruit

Here is another wonderful dessert that uses the juicy stone fruits of summer and the fresh citrus flavor. This is definitely a "company" dessert as guests will be impressed. The macerated fruit is so delicious over this cake, which is something you will like if you are a fan of lemon poppy muffins or bread. Use your prettiest bundt pan for the cake. When you remove and cake has cooled, dust with some powdered sugar before cutting. Now for the fruit.........this is also a nice topping for brunchtime waffles. Set out with fresh whipped cream that is flavored with orange liqueur such as Grand Marnier or Cointreau. And to make it family and kid friendly, just use some orange extract in the fruit and cake. Either way, this is a lovely and delicious way to enjoy the fruits of summer. The fruit mixture can also enliven store-bought angel food cake. Serve this to your guests with a cordial of cold Ice Wine....excellent!

ORANGE BUTTERMILK CAKE WITH SUMMER FRUIT

Fruit: 1 1/2 cups cherries, pitted and halved 1 cup sliced peaches 1 cup sliced nectarines 1 cup sliced strawberries 1/4 cup fresh orange juice 3 tablespoons sugar 1 tablespoon Grand Marnier or other orange liqueur

Cake: Cooking spray 3 cups plus 2 tablespoons all-purpose flour, divided (about 13 1/2 ounces) 4 teaspoons poppy seeds 1 1/2 teaspoons baking soda 1/4 teaspoon salt 1 3/4 cups sugar 1/2 cup butter, softened 3 large eggs 1 cup fat-free buttermilk 1/4 cup fresh orange juice 1. Preheat oven to 350°.
2. To prepare fruit, combine first 7 ingredients in a large bowl; toss gently. Cover and chill.
3. To prepare cake, coat a 12-cup tube pan with cooking spray, and dust with 2 tablespoons flour.
4. Lightly spoon remaining 3 cups flour into dry measuring cups; level with a knife. Combine flour, poppy seeds, baking soda, and salt in a medium bowl, stirring with a whisk. Place 1 3/4 cups sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Combine buttermilk and 1/4 cup juice. Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Spoon batter into prepared pan. Bake at 350° for 43 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Serve with fruit mixture.
Yield: 16 servings (serving size: 1 slice cake and about 1/4 cup fruit mixture)

More From Your Buttermilk!

Do you want to use up your buttermilk that you bought? Here are some more tasty and quick ideas to add to your list.

Make a smoothie!!

Peel and cut up 1 ripe mango. Put into a blender. Add 3/4 cup buttermilk, 4 ice cubes, 1 Tbsp honey and a pinch of ground cardamom. Blend until smooth. This is a nice afternoon "pick-me-up" and full of vitamins and calcium.

Make tomato soup!! In a blender, combine 1 15.5 oz. can of fire-roasted tomatoes, 1/2 tsp. salt 1/2 tsp. hot pepper sauce and 1/4 tsp. ground cumin. Blend all until smooth. Transfer to a medium bowl; stir in 3 cup buttermilk and 2 Tbsp chopped fresh cilantro. You can serve cold like gazpacho or heat in the microwave. This makes a quick and tasty lunch.

Make salad dressing!! Dress your greens with a smooth and creamy herb dressing. In a small bowl combine 1/2 cup buttermilk, 1/4 cup light mayo, and 1 Tbsp each of cider vinegar, chopped parsley and snipped chives. (Make use of that herb garden!) Very tasty poured over ice cold and crispy hearty greens such as romaine, with a few tomatoes and red onion tossed in together.

Easy and breezy summer recipes...that get you out of the kitchen fast!

Uses for Buttermilk

I have become a fan of using buttermilk in certain recipes. It adds a fluffiness to certain baked goods like biscuits, and is versatile as a marinade, for creamy homemade tomato soup and in smoothies. Now here is the good news! Low-fat Buttermilk is only 1% milkfat. It has natural bacteria which can aid in digestion and if you buy only a quart, you can use that in no time. This milk will keep about 2 weeks in the fridge. Here are a couple ideas for you to try.

Blueberry Muffins

(These gems have only 5 grams of fat each and are delicious. For a change, add some fresh raspberries. Also, they use cholesterol fighting oats!)

1 cup Old Fashioned oats

1 1/2 cups all-purpose flour (try whole wheat flour for extra goodness and flavor)

1/2 cup packed light brown sugar

2 tsp baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 large egg

1 cup plus 2 Tbsp. low-fat buttermilk

3 Tbsp canola oil

1 tsp vanilla extract

2 cups fresh blueberries

1 tsp. granulated sugar

Preheat oven to 400 degrees. Spray 12-cup muffin pan with PAM. Place oats in blender and blend until finely ground. In large bowl, combine oats, flour, brown sugar, baking powder and soda, and salt. In small bowl, with a whisk, blend egg, buttermilk, oil and vanilla; stir into the flour mixture until flour is moistened. Fold in berries. Spoon batter into muffin-pan cups; sprinkle with sugar. (For some extra flair and sparkle, use coarse sanding sugar.) Bake 23-25 minutes or until toothpick inserted in center of muffins comes out clean. Invert onto wire rack; serve warm or cool to serve later.

Grilled Chicken

(This chicken is so succulent and delicious! I think it would be great to use smaller pieces of marinated boneless breast and use this for a buffet dinner.)

Place 4 boneless, skinless chicken breast halves in a self-sealing plastic bag; add 3/4 cup buttermilk, 2 garlic cloves, crushed with a press, 1/4 cup fresh dill, 1/4 tsp salt, and 1/2 tsp freshly ground black pepper.

Refrigerate for at least 30 minutes to let the flavors blend. Preheat grill to medium. Place chicken on hot grill grate, cover and cook 10-12 minutes or until juices run clear when pierced with a knife, turning only once. Discard marinade.

Serve this with some sugar snap peas and creamy risotto. There you are...something for breakfast and something for dinner...both making use of some healthy buttermilk!