Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1/3 cup vegetable oil
- 1 egg
- 1 cup fresh or frozen bearberries
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 bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the milk, vegetable oil, and egg.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the bearberries.
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. 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
Temperature:
375°F (190°C)
Serving size:
Makes 12 muffins
Nutritional information:
Per serving (1 muffin):
Calories: 170
Fat: 7g
Carbohydrates: 24g
Protein: 3g
Sodium: 210mg
Fiber: 1g
Sugar: 10g
Substitutions for ingredients:
- Bearberries can be substituted with blueberries or raspberries.
Variations:
- Add 1 teaspoon of vanilla extract to the wet ingredients for extra flavor.
- Sprinkle the tops of the muffins with cinnamon sugar before baking for a sweet and spicy twist.
Tips and tricks:
- If using frozen bearberries, do not thaw them before adding them to the batter.
- Do not overmix the batter, as this can result in tough muffins.
- Use an ice cream scoop to easily portion the batter into the muffin liners.
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 aluminum foil and bake in a 350°F (175°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the muffins on a platter with fresh bearberries and a dusting of powdered sugar.
Garnishes:
Garnish the muffins with a dollop of whipped cream or a sprinkle of chopped nuts.
Pairings:
Serve the muffins with a cup of hot coffee or tea for a cozy breakfast or snack.
Suggested side dishes:
Pair the muffins with a side of fresh fruit or yogurt for a balanced breakfast.
Troubleshooting advice:
- If the muffins are too dry, try adding an extra tablespoon of vegetable oil to the batter.
- If the muffins are too wet, try reducing the amount of milk in the recipe.
Food safety advice:
- Make sure to wash the bearberries thoroughly before using them in the recipe.
- Store the muffins in an airtight container to prevent spoilage.
Food history:
Bearberries are a type of wild berry that are native to North America. They have been used for centuries by indigenous peoples for their medicinal properties.
Flavor profiles:
Bearberries have a tart and slightly sweet flavor that pairs well with the sweetness of the muffin batter.
Serving suggestions:
Serve the muffins warm or at room temperature for breakfast, brunch, or as a snack.
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