Add 175
ml buttermilk, 1 tablespoon of rapeseed oil and 2 organic eggs.
I found the recepie to be VERY wet so I doubled the flour, which was too dry so added another 250
ml buttermilk, which was perfect but made a LOT of bread.
I'll test the recepie with 400
ml buttermilk next time and see if that comes out better.
Whisk 2 of the eggs and 200
ml buttermilk together.
75g unsalted butter, softened 20g organic virgin coconut oil, softened zest of 1 lemon 1tsp vanilla extract 85g golden caster sugar 2 large organic eggs, lightly beaten 200g plain flour 2 tsp baking powder 70g shredded / dessicated coconut 50g ground almonds 200
ml buttermilk 150g raisins, apricots, sultanas (or whatever your favourite mix is)
Makes about 18 muffins: 100 g walnuts 85 g rolled oats 130 g buckwheat flour, spelt flour or whole grain flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1 tbsp cinnamon 1 tbsp freshly ground cardamom 1/2 tsp sea salt 160
ml buttermilk or plant yogurt 80 ml oil or butter 2 ripe bananas, mashed 5 fresh dates, mashed 3 large eggs Raspberries, frozen or fresh For the granola topping: 1/3 cup rolled oats 1/3 cup chopped walnuts 2 tbsp olive oil 1 tbsp runny honey 1) Using a food processor or a blender, mix walnuts and oats into a coarse flour.
175g Spelt Flour 50g Oats 1 tsp bicarbonate of soda 1 tsp salt 1 tablespoon each of Pumpkin, Sunflower, Sesame and Flaxseeds (more or less to your own taste) 100g Walnuts (more of less to your own taste) 100g Cheese (Cheddar and Goats cheese are favourites) 1 tablespoon Honey 275
ml Buttermilk
250 ml Murphy's Irish Stout 250g butter (I always use salted) 75g cocoa powder 400g caster sugar 145
ml Buttermilk 2 large eggs 1 tablespoon vanilla extract 275g plain flour 2 tsp bicarbonate of soda 0.5 tsp baking powder
Pineapple coconut cakes with pineapple syrup from Australian Gourmet Traveller Cakes: 65g unsalted butter, softened 75g caster sugar 1 egg 90
ml buttermilk 3/4 cup + 1/2 tablespoon (110g) self - rising flour 1/3 cup (30g) unsweetened desiccated coconut 1/4 cup (25g) sweetened shredded coconut 40g pineapple, finely diced Pineapple syrup: * 350g pineapple, coarsely chopped 130g caster sugar 3 small limes, juice only 50 ml white rum For pineapple syrup, combine pineapple, sugar, lime juice and 1/2 cup (120 ml) water in a saucepan and stir over medium - high heat until sugar dissolves.
2 medium cloves garlic, minced 1 teaspoon fine grain sea salt 1 cup / 240
ml buttermilk 1/4 cup / 60 ml good - quality white wine vinegar 1/4 cup / 60 ml extra virgin olive oil 1/4 cup chopped dill 1/2 cup chopped chives 1 tablespoon chopped thyme
Not exact matches
ingredients: for the cake: 113 grams (8 tablespoons) butter, softened 30 grams cocoa powder 333 grams (1 1/2 cup plus 1/3 cup) sugar 3/4 teaspoon kosher salt 2 eggs 2 teaspoons red gel food coloring 2 teaspoons vanilla extract 240 grams (1 3/4 cups) flour 240
mL (1 cup)
buttermilk 1 teaspoon vinegar 1 teaspoon baking soda
1/4 teaspoon baking soda plus 1/2 cup (120
ml)
buttermilk, sour milk or yogurt to replace 1/2 cup (120
ml) non-acidic liquid
Honey bee cake slightly adapted from this beautiful cookbook Cake: 2 1/4 cups (315g) all purpose flour 2 teaspoons baking powder 1/4 teaspoon ground cinnamon 1/2 teaspoon table salt 3/4 cup + 2 tablespoons (200g) unsalted butter, room temperature 1/2 cup (100g) granulated sugar 1/3 cup (100g) honey 2 teaspoons vanilla extract 2 large eggs 1 large egg yolk 3/4 cup (180
ml)
buttermilk, room temperature * Glaze: 1/2 cup (150g) honey 3 tablespoons (41g) unsalted butter, room temperature 1/4 teaspoon vanilla extract pinch of salt 1/2 cup (56g) sliced almonds, toasted and cooled Preheat the oven to 180 °C / 350 °F.
for the filling: 120 grams (1/2 cup) cream of coconut 100 grams (1/2 cup) granulated sugar 100 grams (1/2 cup) brown sugar heaping 1/2 teaspoon kosher salt 3 eggs 2 egg yolks 30 grams (2 tablespoons) coconut oil 85 grams (6 tablespoons) butter 2 tablespoons desiccated coconut 1 tablespoon cornmeal scant cup (approximately 225
mL, or 7/8 cup)
buttermilk, well - shaken
Lemon - poppy seed cake with vanilla - cream cheese frosting slightly adapted from Sky High: Irresistible Triple - Layer Cakes Cake: 3 cups (420g) cake flour * 2 cups (400g) caster sugar 4 1/2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons poppy seeds 1 cup (2 sticks / 226g) unsalted butter, room temperature, coarsely chopped grated zest and juice of 1 large lemon 1 1/4 cups (300
ml)
buttermilk 5 egg whites 1/3 cup (80
ml) water Vanilla cream cheese frosting: 2 vanilla beans 5 cups (700g) confectioners» sugar, sifted 224g (8oz) cream cheese, room temperature 1 cup (226g / 2 sticks) unsalted butter, room temperature 1 tablespoon vanilla extract Preheat the oven to 180 °C / 350 °F.
Wet ingredients 160
ml / 2/3 cup
buttermilk or plant yogurt 80
ml / 1/3 cup olive oil or butter 2 ripe bananas, mashed 5 fresh dates, mashed 3 large eggs (or 3 tbsp chia seeds mixed with 9 tbsp water)
1 level tsp bicarbonate of soda, sieved (baking soda) 1 egg 1 tbsp sunflower oil (I used canola oil) 1 teaspoon honey (or treacle or soft brown sugar) 425
ml (3/4 pint)
buttermilk (or add 2 tbsp of lemon juice to 600
ml (1 pint) milk)
:D Banana, hazelnut and cinnamon cakes from the always delicious and foolproof Modern Classics Book 2 1/2 cup + 2 tablespoons (140g) unsalted butter, room temperature 1/2 cup + 1 tablespoon (112g) superfine sugar 1 egg 1 1/2 cups (210g) all purpose flour 3/4 teaspoon baking powder pinch of salt 1/2 cup (50g) hazelnut meal (finely ground hazelnuts) 1/3 cup (80
ml)
buttermilk * 1/2 teaspoon ground cinnamon 1 - 2 bananas, sliced melted butter for brushing demerara sugar for sprinkling Preheat the oven to 180 °C / 350 °F.
:D Lemon ginger cake slightly adapted from the always great Baking by Flavor Cake: 2 3/4 cups (385g) all purpose flour 1/3 cup (40g) cake flour * 1/2 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1 cup (226g / 2 sticks) unsalted butter, softened 2 cups (400g) superfine sugar finely grated zest of 2 large lemons 2 tablespoons lemon juice 4 large eggs 1 cup minus 2 tablespoons
buttermilk **, well shaken heaping 1/3 cup finely chopped crystallized ginger *** Syrup: 1/2 cup (120
ml) freshly squeezed lemon juice 1/2 cup (100g) superfine sugar Preheat the oven to 180 °C / 350 °F.
Silver poppy seed cake trifle from Baking for All Occasions, presentation inspired by Nigella's lemon - raspberry plate trifle Cake: 2 1/4 cups (315g) cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup (60
ml) whole milk 1/2 vanilla bean, split lengthwise 1/2 cup (60
ml) well shaken
buttermilk 1/4 cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted butter, room temperature 1 1/2 cups (300g) granulated sugar 4 large (120
ml) egg whites, lightly beaten To serve: 1 cup heavy cream, whipped 1 cup fresh strawberries, hulled and sliced lengthwise 3 tablespoons sliced almonds, lightly toasted Center a rack in the oven and preheat to 180 °C / 350 °F.
Black Velvet Cupcakes 3/4 cup (170 grams) sugar 1/2 cup (118
ml) vegetable oil 1 large egg 1/2 teaspoon black gel - paste food color 1 teaspoon pure vanilla extract 1 1/2 teaspoons distilled white vinegar 1 1/4 cups (125 grams) cake flour 2 tablespoons unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (118
ml)
buttermilk
This recipe uses
buttermilk but you can substitute with 150g Greek yogurt mixed with 125
ml whole or semi skimmed milk.
The Cake: 2 1/2 cups (325 g) all purpose flour 1 3/4 cups (350 g) white granulated sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2/3 cup (170
ml) vegetable oil 1/2 cup (130
ml)
buttermilk 1/4 cup (60
ml) lime juice 3 large eggs 2 tablespoons lime zest, from 2 large lemons 2 tablespoons poppy seeds
2 x 284
ml pots of
buttermilk 420g wholemeal flour — I use the strong wholemeal flour designed for bread making 4 tablespoons sunflower seeds 2 tablespoons sesame seeds 2 tablespoons linseed 150g oats — I use rolled oats 1 teaspoon muscovado sugar — I use this kind but imagine most sugars will do the trick 1 teaspoon salt 1 teaspoon bicarbonate of soda
I have always made this from raw organic milk soured 1 to 2 days, using the
buttermilk from the separated cream as starter culture.250
mls to 5 litres skimmed milk.
So when adding the
buttermilk, start with 1/3 cup (80
ml / grams) and mix the dough.
In a separate bowl, mix together 1/3 cup (80
ml)
buttermilk, the pumpkin puree, and vanilla.
Recipe: Gluten Free Chocolate Cream Cheese Cupcakes Ingredients: 1 1/2 cups Cup4Cup gluten free flour blend 1 cup white sugar 1/4 cup gluten free cocoa powder 1/2 tsp salt 1 tsp baking soda 1 1/2 cup
buttermilk 1/3 cup canola oil 1 Tbsp vinegar 1 1/2 tsp gluten free vanilla 250
ml cream cheese softened 1 large egg 1/4 cup sugar pinch of salt optional 1/2 cup Enjoy Life chocolate chips Preheat oven to 400 degrees.
Wet Ingredients 3 free - range eggs 125
ml / 1/2 cup olive oil or coconut oil, at room temperature 125
ml / 1/2 cup cultured
buttermilk (or yogurt or plant - based yogurt) 1 - 2 spring onions 3 - 4 potatoes (2 cups / 250 g) 100 g feta cheese
ingredients: for the mocha cake: 1 2/3 cups (190 grams) flour 1 1/2 cups (300 grams) sugar 1/2 cup (60 grams) cocoa powder 1 5/8 teaspoon baking soda 1 1/4 teaspoon baking powder 1/2 teaspoon kosher salt 5/8 cup (200
mL)
buttermilk (or milk plus 2 teaspoons apple cider vinegar) 1/2 cup (120
mL) coffee (or hot water plus 1 tablespoon espresso powder) 1/4 cup plus 3 tablespoons (105
mL) vegetable oil 3 eggs 1 tablespoon vanilla extract
I can't get
buttermilk here (Mexican Caribbean) so I use natural yoghurt mixed with some milk, to combine all the floor I add a little more than 500
ml.
I've made this recipe many times now and have found using just below 500
ml of
buttermilk keeps the consistency of the dough just right.
Just made this and used 450
ml of milk with lemon juice instead of
buttermilk.
Pour in the
buttermilk and 150 - 200
ml water and mix quickly with a wooden spoon, then your hands, to form a dough.
Ingredients 1 cup all purpose flour (120g) 1 teaspoon baking powder 2 tablespoons sugar 1/4 teaspoon salt 1 cup
buttermilk (240
ml) 1 egg Directions: — Mix everything in a large bowl.