Third year of med school has definitely picked up speed and volume! I left off in my last post on my pediatrics rotation and since then have finished six weeks of OB/GYN and am currently going on week six of internal medicine. OB/GYN was an incredible learning opportunity with a mix of clinic time, surgeries, and deliveries. I got to assist with five deliveries, including a pair of twins! On internal medicine, I love being able to don my Sherlock thinking cap. Patients come with all sorts of stories and I get to piece together the clues into a diagnosis. These rotations while exciting have been extra time-intensive, so unfortunately the blog has been on the back-burner these past few months.
I was re-invigorated and inspired to bake for my IM team last week after we threw punches and burned burpees during a post-work work-out/team-bonding boxing class. Turns out buttermilk is a knockout secret ingredient for baked goods! The acidity of the buttermilk reacts with the leavening agents for perfectly balanced, airy yet moist goods. I recently made our heavyweight division buttermilk chocolate cupcake recipe for a friend’s birthday. In contrast, this lightweight division recipe is poised to brighten up your basic, grab-and-go breakfast.
Buttermilk Muffins
Makes 12 muffins
Ingredients
- 260g flour
- 140g sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 eggs
Mix-ins (optional)
- Zest of one orange
- 1/4 cup dried cranberries
- 1/4 cup hazelnuts, chopped
Directions
- Preheat oven to 400F.
- In a large bowl, combine flour, sugar, baking soda, baking powder, and salt.
- In a medium bowl, combine buttermilk, vegetable oil, and eggs.
- Mix the wet ingredients into the dry ingredients till just combined. (Optional: Mix in orange zest.)
- Divide the batter evenly in a lined, 12-well cupcake pan. (Optional: Top with cranberries and hazelnuts.) Bake for 17 minutes or till an inserted toothpick comes out cleanly.
