Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup milk
- 1 cup fresh or frozen cranberries
- 1/2 cup chopped walnuts
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Rubber spatula
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line a muffin tin with muffin liners.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the melted butter, eggs, and milk.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in the cranberries and chopped walnuts.
6. Spoon the batter into the muffin liners, filling each about 2/3 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 tin for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Total time: 35-40 minutes
Temperature:
375°F (190°C)
Serving size:
12 muffins
Nutritional information:
Calories per serving: 232
Fat: 11g
Carbohydrates: 29g
Protein: 4g
Sodium: 205mg
Sugar: 12g
Substitutions for ingredients:
- You can use any type of nut instead of walnuts, such as pecans or almonds.
- You can use dried cranberries instead of fresh or frozen cranberries.
Variations:
- Add 1 teaspoon of cinnamon to the dry ingredients for a spiced flavor.
- Substitute the cranberries and walnuts for other fruits and nuts, such as blueberries and almonds or raspberries and pistachios.
Tips and tricks:
- Don't overmix the batter, as this can result in tough muffins.
- If using frozen cranberries, do not thaw them before adding them to the batter.
- To make the muffins more festive, sprinkle some coarse sugar on top of the batter before baking.
Storage instructions:
- Store the muffins in an airtight container at room temperature for up to 3 days.
- To freeze the muffins, wrap them individually in plastic wrap and store them in a freezer-safe container for up to 3 months.
Reheating instructions:
- To reheat the muffins, wrap them in a damp paper towel and microwave them for 20-30 seconds.
Presentation ideas:
- Serve the muffins on a platter with a dusting of powdered sugar.
- Place the muffins in a decorative basket or tin for a rustic look.
Garnishes:
- Top the muffins with a dollop of whipped cream or cream cheese frosting.
- Sprinkle some chopped walnuts or cranberries on top of the muffins.
Pairings:
- Serve the muffins with a cup of hot coffee or tea.
- Pair the muffins with a fruit salad or yogurt for a light breakfast or snack.
Suggested side dishes:
- Serve the muffins with a side of bacon or sausage for a heartier breakfast.
- Pair the muffins with a side of roasted vegetables or a salad for a light lunch or dinner.
Troubleshooting advice:
- If the muffins are too dry, try adding a tablespoon of milk to the batter.
- If the muffins are too wet, try adding a tablespoon of flour to the batter.
Food safety advice:
- Make sure to wash the cranberries before using them in the recipe.
- Store the muffins in an airtight container to prevent them from drying out or becoming stale.
Food history:
- Cranberries have been used in cooking for centuries and were a staple in Native American cuisine.
- Walnuts have been cultivated for thousands of years and were highly prized in ancient Rome and Greece.
Flavor profiles:
- The tartness of the cranberries is balanced by the sweetness of the muffin batter, while the walnuts add a nutty crunch.
Serving suggestions:
- Serve the muffins warm or at room temperature.
- These muffins are perfect for breakfast, brunch, or as a snack.
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