Ingredients with Measurements:
- 1 cup Cream of Wheat
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowl
- Whisk
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, combine the Cream of Wheat, all-purpose flour, granulated sugar, baking powder, and salt. Whisk until well combined.
3. In a separate bowl, whisk together the melted butter, milk, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Scoop 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 from the oven and let cool in the muffin tin for 5 minutes before transferring 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: 8g
Carbohydrates: 25g
Protein: 4g
Sugar: 9g
Sodium: 210mg
Substitutions for ingredients:
- Cream of Wheat can be substituted with any other brand of wheat cereal.
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Granulated sugar can be substituted with brown sugar or coconut sugar.
- Unsalted butter can be substituted with salted butter or coconut oil.
- Milk can be substituted with any non-dairy milk.
- Eggs can be substituted with flax eggs or applesauce.
Variations:
- Add 1/2 cup of raisins or chopped nuts to the batter for added texture.
- Add 1 teaspoon of cinnamon or pumpkin pie spice for a warm, cozy flavor.
- Top each muffin with a sprinkle of brown sugar before baking for a crunchy topping.
Tips and tricks:
- Do not overmix the batter, as this can result in tough muffins.
- Use a cookie scoop to easily portion the batter into the muffin liners.
- Let the muffins cool completely before storing to prevent moisture buildup.
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:
Microwave the muffins for 15-20 seconds, or until warm.
Presentation ideas:
Serve the muffins on a platter with a dusting of powdered sugar and a sprig of fresh mint.
Garnishes:
Sprinkle the muffins with powdered sugar, cinnamon, or chopped nuts.
Pairings:
Serve the muffins with a cup of coffee or tea for a cozy breakfast or snack.
Suggested side dishes:
Serve the muffins with fresh fruit or yogurt for a balanced breakfast.
Troubleshooting advice:
- If the muffins are too dry, try adding an extra tablespoon 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 use fresh ingredients and wash your hands before preparing the recipe.
- Store the muffins properly to prevent spoilage.
Food history:
Cream of Wheat is a brand of wheat cereal that was introduced in the United States in 1893. It quickly became a popular breakfast food and has been used in a variety of recipes, including muffins.
Flavor profiles:
Cream of Wheat Muffins have a slightly sweet and nutty flavor, with a soft and fluffy texture.
Serving suggestions:
Serve the muffins warm or at room temperature, with a cup of coffee or tea.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A