Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 eggs
- 1/2 cup milk
- 1/2 cup bignay berries, chopped
Special equipment needed:
- Muffin tin
- Mixing bowls
- Whisk or electric mixer
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Grease a muffin tin or line with muffin cups.
2. In a mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk until well combined.
3. In another mixing bowl, beat the melted butter and eggs until well combined.
4. Add the milk to the butter and egg mixture and stir until well combined.
5. Gradually add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
6. Fold in the chopped bignay berries.
7. Spoon the batter into the muffin cups, filling each cup about 2/3 full.
8. Bake for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
9. Remove from the oven and let cool for a few minutes before transferring the muffins 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: 190
Fat: 9g
Carbohydrates: 24g
Protein: 3g
Sodium: 190mg
Sugar: 10g
Substitutions for ingredients:
- Bignay berries can be substituted with any other type of berries such as blueberries, raspberries, or strawberries.
Variations:
- Add 1 teaspoon of vanilla extract for extra flavor.
- Top each muffin with a streusel topping before baking.
- Add 1/2 cup of chopped nuts such as walnuts or pecans to the batter.
Tips and tricks:
- Do not overmix the batter as this can result in tough muffins.
- Use a cookie scoop to evenly distribute the batter into the muffin cups.
- Let the muffins cool completely before storing or freezing.
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, place the muffins in a preheated oven at 350°F (175°C) for 5-7 minutes or until heated through.
Presentation ideas:
Serve the muffins on a platter or cake stand with a dusting of powdered sugar.
Garnishes:
Garnish with fresh bignay berries or other berries.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Serve with a side of fresh fruit or yogurt.
Troubleshooting advice:
- If the muffins are too dry, try adding a little 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 wash the bignay berries thoroughly before using.
- Store the muffins in an airtight container to prevent contamination.
Food history:
Bignay berries are native to Southeast Asia and are commonly used in traditional medicine. They are also used in cooking and baking in the Philippines.
Flavor profiles:
Bignay berries have a tart and slightly sweet flavor that pairs well with baked goods.
Serving suggestions:
Serve the muffins warm or at room temperature.
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Region: Philippine