Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup chopped walnuts
- 1/2 cup seedless grapes, halved
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Special equipment needed:
- Muffin tin
- Muffin liners
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line a muffin tin with muffin liners.
2. In a large mixing bowl, whisk together the flour, sugar, chopped walnuts, baking powder, and salt.
3. In a separate mixing bowl, whisk together the milk, vegetable oil, egg, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Fold in the halved grapes.
6. Divide the batter evenly among 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. Allow the muffins to cool in the tin for 5 minutes before transferring them 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:
Calories: 183
Fat: 8g
Saturated Fat: 1g
Cholesterol: 16mg
Sodium: 156mg
Carbohydrates: 25g
Fiber: 1g
Sugar: 12g
Protein: 3g
Substitutions for ingredients:
- Instead of seedless grapes, you can use any other type of fruit, such as blueberries or raspberries.
- You can use any type of nut in place of walnuts, such as pecans or almonds.
- If you don't have vegetable oil, you can use canola oil or melted butter.
Variations:
- Add a teaspoon of cinnamon to the batter for a warm, spicy flavor.
- Use chopped pecans instead of walnuts for a different flavor and texture.
- Add a tablespoon of lemon zest to the batter for a citrusy twist.
Tips and tricks:
- Don't overmix the batter, as this can result in tough muffins.
- Use a cookie scoop to evenly distribute the batter among the muffin liners.
- If you're using frozen fruit, thaw it first and drain off any excess liquid before adding it to the batter.
Storage instructions:
Store the muffins in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the muffins, wrap them in foil and bake in a 350°F (175°C) oven for 10-15 minutes.
Presentation ideas:
Serve the muffins on a platter or cake stand for a pretty presentation.
Garnishes:
Sprinkle the muffins with powdered sugar or drizzle them with a glaze made from powdered sugar and milk.
Pairings:
Serve the muffins with a cup of coffee or tea for a delicious breakfast or snack.
Suggested side dishes:
Serve the muffins with a side of 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 extra milk to the batter.
- If the muffins are too wet, try reducing the amount of liquid in the batter or baking them for a few extra minutes.
Food safety advice:
Be sure to wash the grapes thoroughly before using them in the recipe.
Food history:
Muffins have been a popular breakfast food in the United States since the early 19th century.
Flavor profiles:
These muffins are sweet, nutty, and fruity, with a tender crumb and a crunchy top.
Serving suggestions:
Serve the muffins warm or at room temperature for the best flavor and texture.
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