Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup dried apricots, chopped
- 1/2 cup pistachios, chopped
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line a muffin tin with muffin liners.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. In another mixing bowl, whisk together the melted butter, milk, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Fold in the chopped apricots and pistachios.
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 in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Temperature:
375°F (190°C)
Serving size:
12 muffins
Nutritional information:
Calories: 240
Fat: 11g
Carbohydrates: 31g
Protein: 4g
Fiber: 1g
Sugar: 14g
Substitutions for ingredients:
- Dried apricots can be substituted with dried cranberries or raisins.
- Pistachios can be substituted with almonds or walnuts.
- Milk can be substituted with almond milk or soy milk.
- All-purpose flour can be substituted with gluten-free flour.
Variations:
- Add 1 teaspoon of cinnamon to the dry ingredients for a spiced flavor.
- Add 1/2 cup of shredded coconut to the batter for a tropical twist.
- Add 1/4 cup of dark chocolate chips for a decadent touch.
Tips and tricks:
- Don't overmix the batter to avoid tough muffins.
- Use a cookie scoop to easily portion the batter into the muffin liners.
- Store the muffins in an airtight container at room temperature for up to 3 days.
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 a damp paper towel and microwave for 10-15 seconds.
Presentation ideas:
Serve the muffins on a platter with a dusting of powdered sugar.
Garnishes:
Garnish the muffins with chopped pistachios and dried apricots.
Pairings:
Pair the muffins with a cup of coffee or tea.
Suggested side dishes:
Serve the muffins with fresh fruit or a side salad.
Troubleshooting advice:
- If the muffins are too dry, add a tablespoon of milk to the batter.
- If the muffins are too moist, bake them for an additional 2-3 minutes.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the muffins.
- Store the muffins in an airtight container to prevent contamination.
Food history:
Muffins originated in England in the 18th century and were traditionally made with yeast. The modern muffin, which is made with baking powder, was invented in the United States in the 19th century.
Flavor profiles:
The apricots add a sweet and tangy flavor to the muffins, while the pistachios add a nutty crunch.
Serving suggestions:
Serve the muffins for breakfast or as a snack.
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