Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 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 unsalted butter, melted
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen black elderberries
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk or electric mixer
- 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 large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk together the melted butter, milk, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the black elderberries.
6. Spoon the batter into the muffin liners, filling each about 3/4 full.
7. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Remove the muffins from the oven and let them 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: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
12 muffins
Nutritional information:
Calories: 209
Fat: 10g
Carbohydrates: 26g
Protein: 4g
Fiber: 1g
Sugar: 10g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour for a healthier option.
- If you don't have black elderberries, you can use blueberries or raspberries instead.
Variations:
- Add 1/2 cup chopped nuts, such as walnuts or pecans, to the batter for extra crunch.
- Sprinkle the muffin tops with cinnamon sugar before baking for a sweet and crunchy topping.
- Add 1/2 cup shredded coconut to the batter for a tropical twist.
Tips and tricks:
- Don't overmix the batter, as this can result in tough muffins.
- If using frozen black elderberries, do not thaw them before adding to the batter.
- To prevent the muffins from sticking to the muffin liners, lightly spray the liners with cooking spray before adding the 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, place them in a 350°F (175°C) oven for 5-10 minutes or until heated through.
Presentation ideas:
Serve the muffins on a platter or cake stand for a beautiful presentation.
Garnishes:
Garnish the muffins with a sprinkle of powdered sugar or a dollop of whipped cream.
Pairings:
Serve the muffins with a cup of coffee or tea for a delicious breakfast or 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 milk to the batter.
- If the muffins are too wet, try reducing the amount of liquid in the batter.
Food safety advice:
- Make sure to wash the black elderberries thoroughly before using them in the recipe.
- Store the muffins in an airtight container to prevent contamination.
Food history:
Black elderberries have been used for centuries in traditional medicine to treat colds, flu, and other respiratory infections. They are also commonly used in culinary applications, such as muffins, pies, and jams.
Flavor profiles:
Black elderberries have a sweet and slightly tart flavor, similar to blackberries or blueberries.
Serving suggestions:
Serve the muffins warm or at room temperature with a cup of coffee or tea for a delicious breakfast or snack.
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