Buttermilk Muffins

I'm starting to feel like my inability to lose any weight despite actually going to the gym and sweating a whole lot may be linked to the large amount of baked goods that come out of my kitchen!

I was at the grocery store the other day and saw that they were selling whole milk buttermilk. I had to buy it - it's usually really hard to find. In Virginia I had to go to Whole Foods to find it! The only drawback is that they were selling it in half gallons and most recipes only call for 1/4 - 1/2 cup of buttermilk. Buttermilk is not what's left over after butter is made - it's actually a cultured milk product - like yogurt or cheese. It's slightly acidic and reacts with chemical leaveners to produce a very tender product. Usually it's made with skim or low fat milk but using whole milk buttermilk makes things extra delicious! Fat is flavor after all!

I posted the recipe here on my recipe blog! It's from the William's Sonoma Muffins cookbook. It's a little heavy on the nutmeg - reduce it a little if you're not crazy about nutmeg. Next time I will add blueberries - although tender and delicious, they were a little boring. So after this and a not so great banana bread recipe I have a whole lot left over! Give me some ideas! What do you cook with buttermilk??