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 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh cherries, pitted and chopped
- 1/2 cup elaeagnus berries, chopped
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Spatula
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, baking soda, and salt.
3. In another mixing bowl, whisk together the melted butter, milk, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Fold in the chopped cherries and elaeagnus berries.
6. Fill each muffin liner about 3/4 full with the batter.
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 let 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
Temperature:
375°F (190°C)
Serving size:
Makes 12 muffins
Nutritional information:
Calories per serving: 210
Total fat: 9g
Saturated fat: 5g
Cholesterol: 50mg
Sodium: 225mg
Total carbohydrates: 28g
Dietary fiber: 1g
Total sugars: 12g
Protein: 4g
Substitutions for ingredients:
- You can use frozen cherries instead of fresh cherries.
- If you can't find elaeagnus berries, you can substitute with blueberries or raspberries.
Variations:
- Add 1/2 cup chopped nuts such as walnuts or pecans to the batter.
- Substitute the cherries and elaeagnus berries with other fruits such as strawberries, blueberries, or raspberries.
Tips and tricks:
- Don't overmix the batter as it can result in tough muffins.
- Use a cookie scoop to easily fill the muffin liners with the batter.
- If using frozen cherries, thaw them first and drain any excess liquid before chopping and adding to 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 5 days.
Reheating instructions:
To reheat the muffins, place them in a preheated oven at 350°F (175°C) for 5-7 minutes or until warmed through.
Presentation ideas:
Serve the muffins on a platter or cake stand for a beautiful presentation.
Garnishes:
Dust the muffins with powdered sugar or top with 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 a side of 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 milk in the recipe.
Food safety advice:
Make sure to wash the cherries and elaeagnus berries before using them in the recipe.
Food history:
Elaeagnus berries are native to Asia and have been used in traditional Chinese medicine for centuries. They are also known as silverberries or oleaster berries.
Flavor profiles:
The cherries add a sweet and tart flavor to the muffins while the elaeagnus berries add a slightly tangy and floral flavor.
Serving suggestions:
Serve the muffins warm or at room temperature for the best flavor.
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