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 cup Bulgarian yogurt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts (optional)
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) and line a muffin tin with muffin liners.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the Bulgarian yogurt, vegetable oil, eggs, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the chopped walnuts, if using.
5. Spoon the batter into the muffin liners, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them 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 (1 muffin):
Calories: 220
Fat: 11g
Saturated Fat: 1.5g
Cholesterol: 30mg
Sodium: 220mg
Carbohydrates: 25g
Fiber: 1g
Sugar: 10g
Protein: 5g
Substitutions for ingredients:
- You can use Greek yogurt instead of Bulgarian yogurt.
- You can use any type of oil instead of vegetable oil.
- You can omit the walnuts or substitute them with another type of nut.
Variations:
- Add 1 cup of fresh or frozen berries to the batter.
- Substitute the vanilla extract with almond extract for a different flavor.
- Add 1 tablespoon of lemon zest to the batter for a citrusy twist.
Tips and tricks:
- Make sure not to overmix the batter, as this can result in tough muffins.
- If you don't have muffin liners, you can grease the muffin tin with cooking spray or butter.
- Store the muffins in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the muffins in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the muffins, wrap them in foil and place them in a preheated 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 pretty presentation.
Garnishes:
Sprinkle the muffins with powdered sugar or drizzle them with a glaze made from powdered sugar and milk.
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 a side of yogurt for a balanced meal.
Troubleshooting advice:
- If the muffins are too dry, try adding a bit more yogurt or oil to the batter.
- If the muffins are too wet, try reducing the amount of yogurt or adding a bit more flour to the batter.
- If the muffins are not rising properly, make sure your baking powder and baking soda are fresh.
Food safety advice:
Make sure to wash your hands and all utensils and surfaces before and after handling food. Store leftovers properly to prevent foodborne illness.
Food history:
Bulgarian yogurt is a type of yogurt that is known for its thick and creamy texture and tangy flavor. It is made using a specific strain of bacteria called Lactobacillus bulgaricus, which is native to Bulgaria.
Flavor profiles:
These muffins have a slightly tangy flavor from the Bulgarian yogurt, which is balanced out by the sweetness of the sugar and vanilla extract. The walnuts add a nutty crunch to the muffins.
Serving suggestions:
These muffins are perfect for breakfast or as a snack. Serve them warm or at room temperature with a cup of coffee or tea.
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Region: Bulgarian