Broccoli Cheese Muffins

These are a work in progress, first attempt at this. I didn't like any of the recipes I saw online so this is what I've tried.

• 2 cups broccoli florets, cut into bite size pieces 
• 1/4 cup butter, melted and cooled to room temperature 
• 2 large eggs 
• 1 1/2 cup buttermilk, room temperature 
• 1 cup self-rising flour
• 1 cup corn meal
• 1 tsp baking powder 
• 1/4 tsp salt 
• 1 tsp mustard powder 
• 1/8 teaspoon cayenne pepper 
• 1+ cup goat feta & Vermont cheddar cheese , grated

Preheat oven to 350F.

Mix dry ingredients and wet ingredients separately. I used blender on wet ingredients since butter solidified.

Add dry ingredients to wet ingredients. Fold in broccoli & cheese. Add more buttermilk if needed.

Grease mini muffin tins with butter. Fill to top of muffin tin, bake for 35 min.

Makes 39 mini muffins.

Buttermilk White Bread

Inspired by this recipe.

¼ cup, plus 1 TBSP water
¾ cup buttermilk
3 TBSP vegetable oil
3 cups bread flour
⅓ cup oatmeal
1½ tsp salt
3 TBSP sugar
1.5 tsp rapid rise yeast

I made this using the dough setting for the bread machine.

Heat water and buttermilk to 80F (in microwave for 30 seconds). Next time, start with more buttermilk and add water to determine correct amount. The dough should be a soft tacky ball.

Pat or roll dough into rectangle of floured surface. Tightly roll up starting with narrow edge of rectangle. Pinch and seal edges underneath.

Place in 9.5 x 5x5 in pan (1.5 lb) to rise till ripe. Next time, try pushing the dough down into the pan to almost touch the sides. Proof at 100F for about 1 hour.

Preheat oven to 375F on convection setting (350F). Bake until internal temp reaches 205F, about 35 min. Cool on rack if possible. If not, slice and eat warm. Yum.