Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons 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 Bengal currants
- 1/2 cup chopped walnuts
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Measuring cups and spoons
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, combine 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 Bengal currants and chopped walnuts.
6. Spoon the batter into the muffin liners, filling each about 2/3 full.
7. Bake for 20-25 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: 20-25 minutes
Total time: 35-40 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 muffins
Nutritional information:
Calories: 220
Fat: 11g
Carbohydrates: 27g
Protein: 4g
Sodium: 190mg
Sugar: 13g
Substitutions for ingredients:
- Bengal currants can be substituted with raisins or dried cranberries.
- Walnuts can be substituted with pecans or almonds.
Variations:
- Add 1 teaspoon of cinnamon to the dry ingredients for a spiced version.
- Replace the Bengal currants and walnuts with chocolate chips for a sweeter version.
- Add 1/2 cup of shredded coconut to the batter for a tropical twist.
Tips and tricks:
- Do not overmix the batter as it can result in tough muffins.
- Use a cookie scoop to easily and evenly fill the muffin liners.
- Let the muffins cool completely before storing or freezing to prevent them from becoming soggy.
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:
Microwave the muffins for 10-15 seconds or until warmed through.
Presentation ideas:
Serve the muffins on a platter or cake stand for a beautiful display.
Garnishes:
Sprinkle the muffins with powdered sugar or drizzle with a glaze made of powdered sugar and milk.
Pairings:
Serve the muffins with a hot cup of coffee or tea.
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 more milk to the batter.
- If the muffins are too wet, try reducing the amount of milk in the batter.
Food safety advice:
Make sure to use clean hands and utensils when preparing the batter to prevent contamination.
Food history:
Bengal currants, also known as Zante currants, are small dried grapes that originated in Greece. They were named after the Greek island of Zakynthos, which was formerly known as Zante. Walnuts are native to the Middle East and have been cultivated for thousands of years.
Flavor profiles:
The Bengal currants add a sweet and tangy flavor to the muffins, while the walnuts add a nutty and crunchy texture.
Serving suggestions:
Serve the muffins for breakfast, brunch, or as a snack.
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