As mentioned in my blog, many low-fat recipes depend on buttermilk for a rich taste while still maintaining a product compatible for a heart-healthy diet.
In my book, Muffins From The Heart, I also use buttermilk in a number of my recipes. (see below). Sour milk can be used if you don’t have buttermilk, you will not get the same rich taste. Although buttermilk was never high in fat, despite the name, you can now buy 1% buttermilk for those who require the lowest fat products on the market.
Buttermilk Date Bran Muffins pg. 22 (High Fibre)
1 cup natural bran
2 cups buttermilk
3 cups whole wheat flour
1 tbsp. baking powder
1 1/2 tsp. baking soda
1/4 cups canola oil
1/4 cup applesauce
1/2 cup liquid honey
4 eggs or equivalent egg substitute
1 cup washed, chopped dates
Preheat oven to 350 degrees.
Pour milk over bran.
In another bowl, mix together dry ingredients. Stir in chooped dates.
Beat together oil, applesauce, honey and eggs .
Add liquid mixture to dry, stirring only until blended.
Fill paper-lined muffin tins about 2/3 full.
Bake until golden. Baking time depends on size of muffin. Usually 20 min. for a regular sized muffin. (approx. a generous 1/4 cup batter)
Enjoy.