Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup mashed black sapote pulp
- 1/2 cup milk
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk or electric mixer
- 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, whisk together the flour, sugar, baking powder, and salt.
3. In another mixing bowl, beat the melted butter and eggs until well combined.
4. Add the mashed black sapote pulp and milk to the butter and egg mixture. Mix until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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 before transferring them 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: 222
Fat: 10g
Carbohydrates: 29g
Protein: 4g
Fiber: 1g
Sugar: 11g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Sugar can be substituted with honey or maple syrup.
- Unsalted butter can be substituted with coconut oil or vegetable oil.
- Milk can be substituted with almond milk or soy milk.
Variations:
- Add 1/2 cup chopped nuts or chocolate chips to the batter.
- Substitute black sapote pulp with mashed bananas or pumpkin puree.
- Add 1 teaspoon cinnamon or nutmeg to the dry ingredients for a spiced flavor.
Tips and tricks:
- Use ripe black sapotes for the best flavor and texture.
- Do not overmix the batter, as this can result in tough muffins.
- Let the muffins cool completely before storing them to prevent moisture buildup.
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:
Reheat the muffins in the microwave for 10-15 seconds, or in the oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
Serve the muffins on a platter or in a basket lined with a cloth napkin.
Garnishes:
Sprinkle powdered sugar or cinnamon on top of the muffins before serving.
Pairings:
Serve the muffins with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit or yogurt make great side dishes for these muffins.
Troubleshooting advice:
- If the muffins are too dry, add a little more milk to the batter.
- If the muffins are too moist, reduce the amount of black sapote pulp or increase the baking time.
Food safety advice:
Make sure to wash your hands and all equipment thoroughly before preparing the muffins.
Food history:
Black sapote, also known as chocolate pudding fruit, is native to Mexico and Central America. It is a tropical fruit that is rich in vitamin C and antioxidants.
Flavor profiles:
Black sapote has a sweet, mild flavor that is often compared to chocolate pudding.
Serving suggestions:
Serve the muffins warm or at room temperature for breakfast or as a snack.
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