Buttermilk Waffles for Two

My friend teases me because I’ll make a pancake or four cupcakes. Well, I’ll also make two waffles. Waste not want not. It’s just me and the kid. I have no use for a half dozen waffles.

This recipe is for two decently sized waffles. If you want to make more then allow me to direct you to my go-to recipe converter. Simply input the interval you want to increase the recipe by (3 for roughly six, four for roughly 8, etc.)

You can add fixins, below I added spices and chopped apples. You can also add toppings, pictured below with strawberry compote.

Ingredients

1c flour

1 tbsp sugar

1/2 tsp salt

2 tsp baking powder

(any dry add on)

3/4c warmed buttermilk

3tbsp melted butter

1 tsp vanilla extract

Basic recipe:

Dry ingredients in one bowl.

Melt butter in another.

Add warmed buttermilk to the butter.

Add lightly whisked egg and vanilla.

Whisk wet into dry.

Portion into your waffle maker and cook following your machine’s operation.

© 2018 by Alexa Mason. All Rights Reserved

Pumpkin Cornbread

A very homey, Autumny treat. These are lightly spiced. They smell, taste and look like my favorite season. These would be awesome with some really hearty chili. I served these with an equally Autumny Pumpkin Soup!

 

Ingredients:

 

1 cup pumpkin puree (fresh or canned)

1 cup reduced fat milk

¼ cup granulated sugar

¼ cup light brown sugar

2 large eggs

1 ¼ cup cornmeal

¾ cup AP flour, leveled

½ tsp baking soda

1 tbsp baking powder

¾ tsp

1 dash each: cinnamon, nutmeg, clove

4 tbsp unsalted butter, melted

 

1. Preheat oven to 400
2. In a small bowl, whisk and combine puree, milk, sugar and eggs.
3. In a larger bowl, combine the dry ingredients
4. You’ll add the wet ingredients to the dry, plus the butter
5. Using a silicone spatula, just combine; do not over mix your batter
6. Spray your muffin tin with cooking spray
7. Scoop your batter into the tins
8. Bake for about 20 minutes until goldeny; and pass the toothpick test
9. Allow to cool in the pan before transferring to rack
   1. For a little extra yum, top with butter while they’re hot
10. Store in air tight container

 

 

 

 

© 2017 by Alexa Mason. All Rights Reserved

Super Chunky Apple Spiced Muffins

This is by far my most favorite time of year and these muffins taste like pure autumn. They are generously spiced and packed full of granny smith apples. Happy October!!

Cinnamon, Nutmeg and Clove? You literally cannot go wrong when you combine these with apples. These muffins are moist and gorgeously golden. I swear I wish I had a piping hot cup of apple cider.

Fun bonus? Your house will smell like love and hugs and cinnamon sticks.

 

 

1 large or 2 medium Granny Smith apple

Peel half of an apple

1 cup sugar

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon plus 2 pinches salt

2 tsp teaspoon ground cinnamon

¼ tsp of nutmeg

light dash of ground clove

2 large eggs

1 cup milk, room temperature

1/2 cup (1 stick) unsalted butter, melted

Preheat your oven to 400 then turn down to 350

Line your cupcake tin

 

In a small bowl combine your eggs and milk, then carefully add your butter after it has cooled.

In a larger bowl, combine the flour, sugar, salt, spices, baking powder and chopped apple.

Gently fold the wet ingredients into the dry ingredients. The batter will be chunky and you should be able to see all of the pretty spices suspended.

Fill the liners sparing about ¼”.

Optional: Using a paring knife or kitchen shear, create thin “ribbons” of the apple skin and decoratively place the ribbons on top of the muffins.

Bake for 15-25 minutes, or until golden brown and they pass the toothpick test.

Allow to cool in pan for 3-5 minutes then transfer to a wire rack.

Note: Extra batter can be frozen in a ziplock bag. Baked muffins can be stored in an airtight container for about 2 days at room temperature and up to 5 in the fridge, though I promise they won’t last that long.

 

 

© 2016 by Alexa Mason. All Rights Reserved