Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup rolled oats
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup honey
- 1/2 cup unsweetened applesauce
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup chopped birch-leaved pears
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Rubber 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, rolled oats, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another mixing bowl, whisk together the honey, applesauce, milk, vegetable oil, egg, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Fold in the chopped birch-leaved pears.
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 the muffins from the oven and let cool in the muffin tin for 5 minutes.
9. Transfer 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:
Per serving:
Calories: 180
Fat: 6g
Saturated Fat: 1g
Cholesterol: 16mg
Sodium: 225mg
Carbohydrates: 30g
Fiber: 2g
Sugar: 15g
Protein: 3g
Substitutions for ingredients:
- Birch-leaved pears can be substituted with any other variety of pear or apple.
- Rolled oats can be substituted with quick oats or oat bran.
- Vegetable oil can be substituted with melted coconut oil or melted butter.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add 1/2 cup chopped walnuts or pecans to the batter for added crunch.
- Substitute the birch-leaved pears with chopped apples or peaches.
- Add 1/2 cup raisins or dried cranberries to the batter for added sweetness.
Tips and tricks:
- Be sure to chop the birch-leaved pears into small pieces to ensure they are evenly distributed throughout the muffins.
- Do not overmix the batter, as this can result in tough muffins.
- Use a cookie scoop to evenly distribute the batter into the muffin liners.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store leftover muffins in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat muffins, place them in a 350°F (175°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the muffins on a platter or cake stand for a beautiful presentation.
Garnishes:
Sprinkle the muffins with powdered sugar or drizzle with honey for added sweetness.
Pairings:
Serve the muffins with a cup of hot tea or coffee for a cozy breakfast or snack.
Suggested side dishes:
Serve the muffins with a side of fresh fruit or yogurt for a balanced breakfast or snack.
Troubleshooting advice:
- If the muffins are too dry, try adding an additional 1/4 cup of milk to the batter.
- If the muffins are too wet, try reducing the amount of applesauce or adding an additional 1/4 cup of flour to the batter.
Food safety advice:
Be sure to wash and dry the birch-leaved pears thoroughly before chopping and adding them to the batter.
Food history:
Birch-leaved pears are a variety of pear that is native to Europe and Asia. They are known for their small size and delicate flavor.
Flavor profiles:
These muffins are sweet and slightly spiced, with a subtle pear flavor and a hint of honey.
Serving suggestions:
Serve these muffins for breakfast, brunch, or as a sweet snack.
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