Cinnamon Apple Steel Cut Oats
Here’s a perfect warming breakfast for a cold fall day. Apple, raisins, cinnamon, cloves, and a bit of sweetness from maple syrup and brown sugar all cooked with steel cut oats. Cook a batch up for breakfast throughout the week.
Buttermilk Crumb Muffins
TWD – Tuesdays with Dorie
Buttermilk Crumb Muffins
I love muffins with crumb toppings, although they are a bit more like dessert, so I was looking forward to making this recipe.
Ingredients for Buttermilk Crumb Muffins
Like most of the recipes I’ve made so far from Baking with Julia, this one is straightforward. It’s also fairly simple. I almost wanted to replace the buttermilk with yogurt, because in my experience most baked goods work exceptionally well with this substitution, however I refrained since buttermilk is in the name. I did use butter instead of shortening.
Crumb Topping
The muffins came out fluffy and tender. The crumb topping adds a nice sweetness and texture to make these muffins a bit more special. Buttermilk Crumb Muffins are great for breakfast with coffee or tea, or for a snack.
Batter for Muffins
Batter in Muffin Tins
Blueberries and lemon zest would be a wonderful addition for the next time I make these lovely little muffins.
More Buttermilk Crumb Muffins
To get the recipe check out the book Baking with Julia, by Dorie Greenspan.
Or, view it on the site of this fellow Tuesdays with Dorie bloggers:
Alisa of Easier than Pie
A year ago on The Daily Morsel
Two years ago on The Daily Morsel
Pumpkin Steel Cut Oatmeal with Coconut Flakes
Pumpkin Porridge
Here’s a perfect warming breakfast for a cold fall day. Pumpkin, cinnamon, nutmeg, and a bit of sweetness from maple syrup all cooked with steel cut oats. Cook a batch up for breakfast throughout the week.
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Baked Bagels
TWD – Tuesdays with Dorie
Bagels
This was my first time making bagels. It was fun and I do plan to make them again. The bagels definitely don’t keep for long, so I’m glad I only made half the recipe.
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Review
Cowgirl Creamery Clabbered Cottage Cheese
When I saw Andrew Knowlton mention this cottage cheese in a recent issue of Bon Appetit magazine I had to try it. I had almost purchased it before, but since it is about twice the price of other cottage cheese I held off.
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