Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 cup sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup Amarguinho liqueur
- 1/2 cup vegetable oil
- 2 eggs
- 1/2 cup chopped almonds
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C) and line a muffin tin with muffin liners.
2. In a mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the Amarguinho liqueur, vegetable oil, and eggs.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in the chopped almonds.
6. Spoon the batter into the muffin liners, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Remove from the oven and let cool for a few minutes before transferring the muffins to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 muffins
Nutritional information:
Per serving:
Calories: 220
Fat: 12g
Carbohydrates: 25g
Protein: 3g
Substitutions for ingredients:
- Instead of Amarguinho liqueur, you can use any other almond-flavored liqueur or almond extract.
- Instead of chopped almonds, you can use any other chopped nuts or omit them altogether.
Variations:
- Add 1/2 cup of dried cranberries or raisins to the batter for a fruity twist.
- Top the muffins with a sprinkle of cinnamon sugar before baking for a sweet and spicy crunch.
- Make mini muffins instead of regular-sized muffins for a bite-sized treat.
Tips and tricks:
- Be careful not to overmix the batter, as this can result in tough muffins.
- Use a cookie scoop or ice cream scoop to easily portion out the batter into the muffin liners.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store leftover muffins in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat muffins, wrap them in a damp paper towel and microwave for 10-15 seconds, or until warm.
Presentation ideas:
Serve the muffins on a platter with a dusting of powdered sugar and a sprig of fresh mint.
Garnishes:
Sprinkle the muffins with chopped almonds or dust with powdered sugar.
Pairings:
Serve the muffins with a cup of coffee or tea for a cozy breakfast or snack.
Suggested side dishes:
Pair the muffins with fresh fruit or yogurt for a balanced breakfast or snack.
Troubleshooting advice:
- If the muffins are too dry, try adding a tablespoon or two of milk to the batter.
- If the muffins are too wet, try reducing the amount of liquid in the batter.
Food safety advice:
Be sure to use fresh ingredients and wash your hands and utensils thoroughly before preparing the muffins.
Food history:
Amarguinho is a Portuguese almond-flavored liqueur that is often used in baking and desserts.
Flavor profiles:
These muffins are sweet and nutty, with a hint of almond flavor from the Amarguinho liqueur.
Serving suggestions:
Serve the muffins warm or at room temperature for breakfast, brunch, or as a snack.
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Region: Portuguese