HSCS Muffins

Recipe #2 from the left over buttermilk. Horseradish Scallion Chive & Sage Muffins. These smelled delicious and were awesome served warm. I wish I had more Horseradish to add to them. I used this Horseradish called Nasal Napalm. Bob and I got in from a place called the Pepper Palace while we were in Myrtle Beach, SC one summer.  This stuff is great on ham, in garlic smashed potatoes, or by itself. It definitely cleans out the sinuses so you can even use it if you have a cold! It's better than Chinese Hot Mustard.

Enjoy this recipe.

Ingredients: 2 c flour, 1 Tbsp baking powder, .25 tsp sea salt, .25 tsp freshly ground black pepper, 1 egg, 1/4 c butter (melted), 1 Tbsp prepared horseradish, 1.25 c buttermilk,  fresh scallions, chives & sage*

Instructions: (1) Preheat oven to 400 and prepare either a 12-c or a 6-c muffin pan with liners or cooking spray. (2) Whisk flour, baking powder, sea salt and pepper in a large bowl. (3) In a medium bowl, whisk egg, butter, horseradish and buttermilk until blended. (4) Add egg mixture to flour mixture and stir until just blended. (5) Fold in scallions, chives, and sage. (6) Divide evenly amongst muffin cups and bake for 16-20 minutes or until tops are golden brown and a toothpick comes out clean. Cool in pan for a few minutes and serve warm or cool completely on a wire rack.

*I didn't measure out an amount for the herbs. I used maybe 6-8 leaves of sage, maybe 1/4 c of chopped chives, and maybe 3/4 cup of scallions (greens and some of the whites).

Buttermilk Muffins

I don't have many pet peeves but there is one that I have that involves buttermilk. Why can't you purchase a small pint of buttermilk instead of a quart? This drives me crazy. For those recipes I use that call for buttermilk, they are almost always in small amounts like say a cup. Because I have to purchase a quart of buttermilk, there is ALWAYS buttermilk left over. So what do you do with the extra buttermilk? You can make pancakes, biscuits, muffins, coffee cakes, Red velvet cakes, pralines, and the list goes on.  I used buttermilk in my German Chocolate cake this past week and  find myself now having to use up the rest of the buttermilk before it goes bad.  I decided to make two different muffin recipes.  I made Basic Buttermilk muffins but added a little sweetness to them and made Horseradish, Scallion, Chive & Sage Muffins. The buttermilk recipe is listed below and the HSCS recipe in another post.

Both recipes are good and the muffins are quick and easy to make. They can go with almost anything you are serving for dinner. The HSCS muffins are being paired with some garlic-based Mahi, roasted green beans, and sweet potatoes. The Buttermilk muffins are so good and might just be eaten for breakfast or taken for lunch with a field greens salad.  

Enjoy this muffin recipe and check out the HSCS recipe later this week.

Ingredients: 2 c flour, 2 tsp baking powder, .5 tsp sea salt, .5 tsp baking soda, 2 eggs, .5 c butter (melted), 2 Tbsp liquid honey*, 1 c buttermilk

Instructions: (1) Preheat oven to 375 and prep either a 12-c or a 6-c muffin pan with liners or with cooking spray. (2) Whisk flour, baking powder, sea salt and baking soda in a large bowl. (3) In a medium bowl, whisk eggs, butter and honey until well blended. Whisk in buttermilk until blended. (4) Add egg mixture to flour mixture and stir until just blended. (5) Divide evenly amongst prepared muffins cups and bake for 20-25 minutes or until tops are golden brown and toothpick comes out clean. Let cool in pan for a few minutes and serve while still warm or cool completely on a wire rack.

*The honey we use in all our products comes from Queen Bee's Honey. Paul and Stephanie Camello are beekeepers from Pembroke, MA.