Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup camel milk
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
Special equipment needed:
- Muffin tin
- Mixing bowl
- Whisk
- 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, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the camel milk, vegetable oil, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
5. Spoon the batter into the muffin cups, 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 from the oven and let cool for a few minutes before transferring the muffins to a wire rack to cool completely.
Time:
Preparation time: 10 minutes
Cooking time: 18-20 minutes
Total time: 30 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 muffins
Nutritional information:
Per serving (1 muffin):
Calories: 190
Fat: 9g
Carbohydrates: 24g
Protein: 3g
Sodium: 180mg
Sugar: 10g
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.
- Vegetable oil can be substituted with melted butter or coconut oil.
- Vanilla extract can be substituted with almond extract or other flavorings.
Variations:
- Add chocolate chips, nuts, or dried fruit to the batter for extra flavor and texture.
- Substitute some of the flour with cocoa powder for chocolate muffins.
- Add spices like cinnamon or nutmeg for a warm, cozy flavor.
Tips and tricks:
- Be careful not to overmix the batter, as this can result in tough muffins.
- Use a cookie scoop or ice cream scoop to portion out the batter evenly.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months.
Storage instructions:
Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months.
Reheating instructions:
To reheat muffins, wrap them in foil and bake in a 350°F (175°C) oven for 10-15 minutes, or until heated 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 icing for a sweet touch.
Pairings:
Enjoy 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 meal.
Troubleshooting advice:
- If the muffins are too dry, try adding a little more camel milk or oil to the batter.
- If the muffins are too wet, try reducing the amount of liquid in the recipe.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands and utensils before cooking.
- Store leftover muffins properly to prevent spoilage.
Food history:
Camel milk has been consumed for centuries in the Middle East and North Africa, and is known for its nutritional benefits.
Flavor profiles:
These muffins have a light, fluffy texture and a slightly sweet flavor.
Serving suggestions:
Enjoy these muffins for breakfast, brunch, or as a snack.
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