If you want something warm, sweet, and made from scratch to go with an impromptu guest for tea or just an impromptu craving, this is the recipe. The classic combination of apple & rosemary marries in a buttermilk and olive oil batter lightly flavored with a hint of warm spices. And you throw it all together in one bowl. Even better? Don’t want a loaf? You can bake it in muffin tins for muffins or, my personal favorite, dollop it in a hot pan coated with oil and make pancakes. This batter will work for all three. I highly suggest trying it as pancakes. Highly.
Ingredients
- 125 g (1 cup) all-purpose flour
- 50 g (1/4 cup) granulated sugar
- 1 teaspoon baking powder
- 1 tablespoon finely minced fresh rosemary
- 1/8 teaspoon cinnamon
- 1/8 teaspoon freshly grated nutmeg
- 1/8 teaspoon kosher salt
- 125 g (1/2 cup) buttermilk (highest quality you can find)
- 1 large egg
- 63 g (1/4 cup) olive oil
- 1/4 tsp vanilla extract
- 115 g 1/4″ diced apple (1 small honey crisp, peeled & cored)
Instructions
- Heat oven to 350°F.
- In a medium mixing bowl whisk together the first seven ingredients to thoroughly and evenly combine.
- In a pourable two cup measure combine the buttermilk, egg, olive oil, and vanilla. Lightly whisk with a fork to combine. It needn’t be homogenous.
- Add this to the dry ingredients. Stir gently to just combine so that there is no dry left. Don’t worry about lumps, and be careful to not overmix. Gently fold in the apples.
- Lightly grease your loaf pan or muffin tins, pour the batter in, and bake it on the center rack for about 35-45 minutes or until a tester inserted into the middle comes out clean and the top is golden brown.
- Best served warm with a pat of good, lightly salted butter.
Notes: This recipe was made for a small loaf pan, for a regular sized loaf pan simply double the recipe.
Ingredients
- 125 g 1 cup all-purpose flour
- 50 g 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1 tablespoon finely minced fresh rosemary
- 1/8 teaspoon cinnamon
- 1/8 teaspoon freshly grated nutmeg
- 1/8 teaspoon kosher salt
- 125 g 1/2 cup buttermilk (highest quality you can find)
- 1 large egg
- 63 g 1/4 cup olive oil
- 1/4 tsp vanilla extract
- 115 g 1/4″ diced apple 1 small honey crisp, peeled & cored
Instructions
- Heat oven to 350°F.
- In a medium mixing bowl whisk together the first seven ingredients to thoroughly and evenly combine.
- In a pourable two cup measure combine the buttermilk, egg, olive oil, and vanilla. Lightly whisk with a fork to combine. It needn’t be homogenous.
- Add this to the dry ingredients. Stir gently to just combine so that there is no dry left. Don’t worry about lumps, and be careful to not overmix. Gently fold in the apples.
- Lightly grease your loaf pan or muffin tins, pour the batter in, and bake it on the center rack for about 35-45 minutes or until a tester inserted into the middle comes out clean and the top is golden brown.
- Best served warm with a pat of good, lightly salted butter.
Notes
My name is Beth, Elizabeth Evelyn to be exact. A native Tennessean, I was born in the South.
I am the author behind Local Milk Blog.