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
- 2 large eggs
- 1/2 cup milk
- 1/4 cup fresh babaco puree
- 2 tablespoons grated fresh ginger
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Grater
- Blender or food processor (for babaco puree)
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, eggs, milk, babaco puree, and grated ginger.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Spoon the batter into the muffin liners, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool in the tin for 5 minutes, then transfer 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 per serving: 194
Fat: 9g
Carbohydrates: 25g
Protein: 3g
Sodium: 181mg
Sugar: 10g
Substitutions for ingredients:
- Babaco puree can be substituted with papaya or mango puree.
- Fresh ginger can be substituted with ground ginger.
Variations:
- Add 1/2 cup chopped nuts or dried fruit to the batter.
- Top the muffins with a streusel topping before baking.
- Add a teaspoon of cinnamon to the batter for a warm spice flavor.
Tips and tricks:
- To make babaco puree, blend fresh babaco chunks in a blender or food processor until smooth.
- Don't overmix the batter, as this can result in tough muffins.
- Use a cookie scoop to easily fill the muffin liners with batter.
Storage instructions:
Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Reheating instructions:
To reheat the muffins, microwave them for 10-15 seconds or until warm, or bake them in a 350°F (175°C) oven for 5-10 minutes.
Presentation ideas:
Serve the muffins on a platter or cake stand, or arrange them in a basket lined with a cloth napkin.
Garnishes:
Dust the muffins with powdered sugar or top them with whipped cream or cream cheese frosting.
Pairings:
Serve the muffins with a cup of coffee or tea for breakfast or as a snack.
Suggested side dishes:
Serve 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 extra milk to the batter.
- If the muffins are too wet, try reducing the amount of babaco puree or adding a tablespoon or two of extra flour to the batter.
Food safety advice:
- Make sure to wash your hands and all equipment thoroughly before preparing the recipe.
- Use pasteurized eggs to reduce the risk of foodborne illness.
- Store the muffins in an airtight container to prevent contamination.
Food history:
Babaco is a fruit native to South America that is similar in flavor and texture to papaya. It is often used in desserts and baked goods in its pureed form.
Flavor profiles:
The babaco and ginger in these muffins create a sweet and slightly spicy flavor profile.
Serving suggestions:
Serve these muffins for breakfast, brunch, or as a snack.
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