We had a gallon of milk go sour recently. So it's been pancakes and muffins for us!
Oatmeal Muffins
1 dozen
bake in greased muffin tins
400° for about 12 minutes
Soak 1 cup rolled oats in
1 cup sour milk
about 10-15 minutes.
Add 1 egg and
1/2 cup oil. Stir well.
In another bowl, combine
1/2 cup brown sugar
1/2 cup white flour
1/2 cup whole wheat flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder.
Mix dry ingredients into wet.
Stir just till moistened.
Bake.
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Oh, yeah, I forgot. I found very ripe bananas at the store for very cheap. Of course they came home with me. Since oil is expensive, and muffins take a lot of oil, I substituted a small mashed banana for about 1/3 of the oil. With the banana, it was even better than usual!
ReplyDeleteThese sound good. I'm writing it down and going to try some. Could I use buttermilk instead of sour milk?
ReplyDeleteI assume buttermilk would work. I can't remember if I've tried it, though. The raw milk I had was pretty thick; it had soured more than a week before I made the muffins. So I think buttermilk should work fine.
ReplyDeleteYou can USE milk that has gone bad for cooking??? My dh will be so happy..he HATES waste. It makes him so grouchy! Sometimes (ever so rarely) we have too much milk in the house at once..you know markdown milk? And after a week, we will open one that cannot be used. Anyway..tell me how I can use it..oh and I didn't know you could substitute a mashed banana for oil! I've tried applesauce and that works ok in brownies..but I'll bet bananas work great in muffins!
ReplyDeleteSusan, my dh thanks you (and so do I!)
Lauri, I don't know how long you can use pasteurized, homogenized milk that has gone sour. I have heard that when it goes bad, it gets rancid, as opposed to raw milk just getting sour, but I've never looked into it to verify it. However, I have often used soured store milk for pancakes or muffins. Like Glenda brought up, you can pretty much use sour milk and buttermilk interchangeably.
ReplyDeleteI don't think I'd let a gallon of soured store milk sit around for a week or two while I was whittling it down by making pancakes and muffins now and then. Either I'd use it up in the first couple of days (muffins in the freezer? pancakes for several meals in a row?) or I'd freeze it. But honestly, I don't know how it would freeze. I'd rather try that, though, than let store milk sit around sour for a week.
As for the banana, I've seen a recipe or two that went really light on the oil and heavy on the mashed banana, so I just kinda sorta guessed that it worked on the same principle as the applesauce. It seems to have worked in this recipe, at least.
Have you ever made pancakes and then put them in the freezer? I have done that when we made too many. I don't have as many people in my household! Then, we can pop them in the toaster and they aren't too bad.
ReplyDeleteI never thought of using that milk in place of sour milk. I always add vinegar to milk to make it sour. I have a banana bread recipe that uses sour milk. Now I need rotten babanas and sour milk at the same time.
Lauri, I remembered another way I use up sour milk. I usually bake bread with water as the liquid, but I can use the milk instead. But I can't remember if you bake bread and rolls.
ReplyDelete