Apple & rosemary buttermilk quickbread

• Vegetarian

• Produce

  • 115 g 1/4" diced apple
  • 1 tbsp Rosemary, Fresh

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 125 g All-purpose flour
  • 1 tsp Baking powder
  • 1/8 tsp Cinnamon
  • 50 g Granulated sugar
  • 1/8 tsp Kosher salt
  • 1/8 tsp Nutmeg
  • 1/4 tsp Vanilla extract

• Oils & Vinegars

  • 63 g Olive oil

• Dairy

  • 125 g Buttermilk

Found on localmilkblog.com

Description

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)

Directions

• 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 neednt be homogenous.
• Add this to the dry ingredients. Stir gently to just combine so that there is no dry left. Dont 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.