Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
- 1 cup fresh Cape Gooseberries, halved
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowl
- Whisk
- 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 mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the milk, vegetable oil, egg, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Gently fold in the Cape Gooseberries.
6. Divide the batter evenly among 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 from the oven and allow to cool for a few minutes before transferring 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 (1 muffin):
Calories: 140
Fat: 5g
Saturated Fat: 1g
Cholesterol: 15mg
Sodium: 120mg
Carbohydrates: 22g
Fiber: 1g
Sugar: 12g
Protein: 2g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Sugar can be substituted with honey, maple syrup, or a sugar substitute.
- Vegetable oil can be substituted with melted butter or coconut oil.
- Milk can be substituted with almond milk, soy milk, or coconut milk.
- Cape Gooseberries can be substituted with any other fresh fruit, such as blueberries or raspberries.
Variations:
- Add 1/2 cup chopped nuts, such as pecans or walnuts, to the batter.
- Add 1 tsp cinnamon or pumpkin pie spice to the batter for a fall-inspired flavor.
- Top the muffins with a streusel topping made from flour, sugar, and butter before baking.
Tips and tricks:
- Be careful not to overmix the batter, as this can result in tough muffins.
- If the Cape Gooseberries are very tart, sprinkle them with a little sugar before adding them to the batter.
- To make mini muffins, reduce the baking time to 12-15 minutes.
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, microwave the muffins for 10-15 seconds or until warm, or place them in a 350°F (175°C) oven for 5-10 minutes.
Presentation ideas:
Serve the muffins on a platter or cake stand for a beautiful presentation.
Garnishes:
Dust the muffins with powdered sugar or top them with a dollop of whipped cream or cream cheese frosting.
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 breakfast.
Troubleshooting advice:
- If the muffins are too dry, try adding a little more milk to the batter.
- If the muffins are too wet, try reducing the amount of milk in the batter.
- If the muffins are not rising properly, make sure your baking powder and baking soda are fresh and not expired.
Food safety advice:
- Make sure to wash the Cape Gooseberries thoroughly before using them in the recipe.
- Store the muffins in an airtight container to prevent spoilage.
Food history:
Cape Gooseberries, also known as Physalis, are native to South America but are now grown in many parts of the world. They are often used in desserts and jams.
Flavor profiles:
Cape Gooseberries have a sweet and slightly tart flavor, similar to that of a tomato.
Serving suggestions:
Serve the muffins warm or at room temperature for the best flavor.
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