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- 1 1/2 cups all-purpose flour
- 1 cup packed brown sugar
- 1/3 cup butter or margarine
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup buttermilk or sour milk*
- 1 egg, beaten
- 1/3 cup chopped nuts (optional)
1. Preheat oven to 375F. Grease an 8x8x2-inch baking pan; set aside. In a medium bowl stir together flour and brown sugar. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Reserve 1/2 cup of the crumb mixture to sprinkle over batter. Stir baking powder, baking soda, cinnamon, and nutmeg into remaining crumb mixture. In a small bowl combine buttermilk and egg; add to crumb mixture, stirring just until moistened.
2. Spoon batter evenly into prepared baking pan. If desired, stir nuts into reserved crumb mixture; sprinkle over batter. Bake in the preheated oven about 25 minutes or until a wooden toothpick inserted near center comes out clean. Cool slightly. Serve warm. Makes 9 servings.
- To make 1/2 cup sour milk, place 1-1/2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/2 cup total liquid; stir. Let mixture stand for 5 minutes before using.
- Next time try folding one of the following into the batter: 1/4 cup dried cherries and 1/4 cup semisweet baking pieces; 1/2 cup raisins, dried cherries, or other chopped dried fruit; 1/4 cup shredded coconut and 1/4 cup chopped macadamia nuts; 1/2 cup toffee pieces; 1/4 cup chopped peanuts and 1/4 cup miniature semisweet chocolate pieces; 1 cup fresh blueberries, raspberries, or coarsely chopped strawberries.
- Servings Per Recipe 9,
- cal. (kcal) 246,
- Fat, total (g) 8,
- chol. (mg) 43,
- sat. fat (g) 5,
- carb. (g) 41,
- fiber (g) 1,
- pro. (g) 3,
- sodium (mg) 184,
- Percent Daily Values are based on a 2,000 calorie diet
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