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
- 2 large eggs
- 1 cup milk
- 1/2 cup dried cranberries
- 1/2 cup chopped dried apricots
- 1/2 cup chopped walnuts
Special Equipment Needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Measuring cups and spoons
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, baking soda, 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 dried cranberries, chopped dried apricots, and chopped walnuts.
6. Spoon the batter into 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 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: 18-20 minutes
- Total time: 35 minutes
Temperature:
- 375°F (190°C)
Serving size:
- Makes 12 muffins
Nutritional information:
- Calories: 256
- Fat: 12g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 5g
Substitutions for ingredients:
- Dried cranberries can be substituted with raisins or chopped dried cherries.
- Chopped dried apricots can be substituted with chopped dried figs or dates.
- Chopped walnuts can be substituted with chopped pecans or almonds.
Variations:
- Add 1 teaspoon of cinnamon to the dry ingredients for a spiced flavor.
- Substitute the milk with buttermilk for a tangy flavor.
- Add 1/2 cup of shredded coconut to the batter for a tropical twist.
Tips and Tricks:
- Don't overmix the batter, as this can result in tough muffins.
- Use a cookie scoop to evenly distribute the batter into the muffin liners.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
Storage Instructions:
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
- Microwave a muffin for 10-15 seconds or warm it in a 350°F (175°C) oven for 5-10 minutes.
Presentation Ideas:
- Serve the muffins on a platter with a dusting of powdered sugar.
- Arrange the muffins in a basket lined with a cloth napkin.
Garnishes:
- Sprinkle chopped nuts or dried fruit on top of the muffins.
- Drizzle a glaze made of powdered sugar and milk over the muffins.
Pairings:
- Serve the muffins with a cup of coffee or tea for breakfast or a snack.
Suggested Side Dishes:
- Fresh fruit salad
- Yogurt parfait
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 your hands and all utensils before handling food.
- Store leftover muffins in an airtight container in the refrigerator if not consumed within 3 days.
Food History:
- Muffins originated in England in the 10th century and were originally made with yeast.
Flavor Profiles:
- Sweet, nutty, and fruity
Serving Suggestions:
- Serve the muffins warm or at room temperature.
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