This here's a recipe I've been tinkering with in my cabin kitchen, and it's about as straightforward as a trail map. It's a master mix that bakes up into soft, golden squares—part muffin, part coffee cake, all good. You can stir in whatever you've got: berries, nuts, chocolate chips.
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I call it 'New Things To Bake' because it's the answer when you're staring at a half-empty pantry and need something warm out of the oven. It's rugged, forgiving, and ready in under an hour. No fancy gear needed—just a bowl, a whisk, and a hot oven.
This recipe has saved more than a few camp mornings and rainy afternoons. It's the kind of bake that fills the place with a smell that says 'home,' even if home is a tent. Give it a go, and make it your own.
Why You'll Love This Recipe
About the Ingredients
2 cups (250g) all-purpose flour
Use unbleached for a sturdier crumb. You can swap up to 1/2 cup with whole wheat for a nuttier flavor.
1 cup (200g) granulated sugar
Regular white sugar works best. For a deeper flavor, try light brown sugar packed.
2 teaspoons baking powder
Make sure it's fresh—test by stirring a bit into hot water; it should bubble vigorously.
1/2 teaspoon baking soda
Pairs with the buttermilk to give a light rise. No buttermilk? Add 1 tablespoon vinegar to regular milk.
1/2 teaspoon salt
Fine sea salt is best. If using coarse, grind it first.
1/2 cup (1 stick, 113g) unsalted butter, melted
Melt and cool slightly. You can use salted butter but skip the added salt.
1 cup (240ml) buttermilk, at room temperature
Room temp helps the batter come together. Substitute with milk plus 1 tablespoon lemon juice.
2 large eggs, lightly beaten
Bring to room temp for better incorporation. If you're out, use 1/4 cup unsweetened applesauce per egg.
1 teaspoon vanilla extract
Pure vanilla adds depth. You can use almond extract for a different twist.
1 cup (150g) mix-ins (chocolate chips, berries, or chopped nuts)
Whatever you choose—fresh or frozen. If frozen, toss in 1 tablespoon flour to keep them from sinking.
Tips & Tricks
- Don't overmix the batter; stir until just combined—lumps are okay. Overmixing develops gluten and makes it tough.
- For even baking, use a light-colored metal pan. Dark pans can over-brown the edges.
- Check doneness at the minimum time—insert a toothpick into the center; it should come out with a few moist crumbs, not wet batter.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prep
Heat oven to 350°F (175°C). Grease an 8×8-inch (20×20 cm) baking pan or line with parchment. This ensures even baking and easy removal.
2. Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Make sure there are no lumps—this aerates the flour for a lighter crumb.
3. Add Wet Ingredients
Pour in melted butter, buttermilk, eggs, and vanilla. Stir with a spatula just until the dry ingredients are moistened. Batter will be slightly lumpy—that's perfect.
4. Fold in Mix-ins
Gently fold in your chosen mix-ins (chocolate chips, berries, etc.) using a few strokes. Don't overdo it—you want them distributed, not smashed.
5. Pour Batter
Scrape batter into the prepared pan and spread evenly with a spatula. Smooth the top lightly—this helps it bake uniformly.
6. Bake Until Golden
Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with just a few moist crumbs. The edges will pull away from the pan slightly.
7. Cool and Serve
Let cool in the pan on a wire rack for 10 minutes, then lift out using the parchment. Cut into squares and serve warm or at room temperature.
Delicious Variations
Berry Bliss
Fold in 1 cup fresh blueberries and a teaspoon of lemon zest for a bright, fruity kick.
Chocolate Lover's
Swap 1/4 cup flour for cocoa powder and use chocolate chips; add a handful of walnuts for crunch.
Spiced Apple
Mix in 1 cup diced apple tossed with 1 teaspoon cinnamon and a pinch of nutmeg for a fall twist.
How to Store New Things To Bake
Refrigerator
Store in an airtight container at room temp for up to 3 days, or in the fridge for up to 5 days.
Freezer
Wrap tightly in plastic wrap and foil; freeze for up to 3 months. Thaw overnight in the fridge.
Reheating
Warm in a 300°F (150°C) oven for 5-8 minutes, or microwave for 15-20 seconds per piece.
Frequently Asked Questions
Q: Can I make this gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend. The texture will be slightly more crumbly but still delicious.
Q: Can I use frozen berries?
Absolutely—toss them in a tablespoon of flour before folding in to prevent sinking, and add a couple minutes to the bake time.
Q: What if I don't have buttermilk?
Make a quick substitute: add 1 tablespoon of lemon juice or vinegar to regular milk and let sit for 5 minutes until it curdles.
Q: How do I know when it's done?
Insert a toothpick in the center; it should come out with a few moist crumbs, not wet batter. The top should be golden brown and the edges pulling away.
Q: Can I double the recipe?
Yes, double all ingredients and bake in a 9×13-inch pan, increasing time to 40-45 minutes.
Give this recipe a try and make it your own—share your favorite mix-ins in the comments below. Happy baking, and see you on the trail.
New Things To Bake
New Things To Bake is a versatile, one-bowl baking mix that turns into golden, tender treats—perfect for using up pantry staples.
🧂 Ingredients
- 2 cups (250g) all-purpose flour
- 1 cup (200g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick, 113g) unsalted butter, melted
- 1 cup (240ml) buttermilk, at room temperature
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 cup (150g) mix-ins (chocolate chips, berries, or chopped nuts)
📋 Instructions
- 1Preheat and Prep — Heat oven to 350°F (175°C). Grease an 8×8-inch (20×20 cm) baking pan or line with parchment. This ensures even baking and easy removal.
- 2Mix Dry Ingredients — In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Make sure there are no lumps—this aerates the flour for a lighter crumb.
- 3Add Wet Ingredients — Pour in melted butter, buttermilk, eggs, and vanilla. Stir with a spatula just until the dry ingredients are moistened. Batter will be slightly lumpy—that's perfect.
- 4Fold in Mix-ins — Gently fold in your chosen mix-ins (chocolate chips, berries, etc.) using a few strokes. Don't overdo it—you want them distributed, not smashed.
- 5Pour Batter — Scrape batter into the prepared pan and spread evenly with a spatula. Smooth the top lightly—this helps it bake uniformly.
- 6Bake Until Golden — Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with just a few moist crumbs. The edges will pull away from the pan slightly.
- 7Cool and Serve — Let cool in the pan on a wire rack for 10 minutes, then lift out using the parchment. Cut into squares and serve warm or at room temperature.
Lars writes about outdoor adventure and minimalist gear, focusing on long-distance hiking and camping. He shares route planning tips, gear tests, and lessons from the trail, always emphasizing safety and leaving no trace. His writing is practical and seasoned, but he never claims to be an expert—just a passionate hiker.
