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 and cooled
- 2 large eggs
- 1 cup milk
- 1 cup fresh elderberries, washed and stemmed
Special Equipment Needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 375°F (190°C). Line a muffin tin with muffin liners.
2. In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
3. In another mixing bowl, whisk together melted butter, eggs, and milk.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the fresh elderberries.
6. Divide the batter evenly among the muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. 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: 15 minutes
Cooking time: 20-25 minutes
Total time: 35-40 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 muffins
Nutritional information:
Calories per serving: 194
Total fat: 9g
Saturated fat: 5g
Cholesterol: 52mg
Sodium: 191mg
Total carbohydrates: 25g
Dietary fiber: 1g
Total sugars: 10g
Protein: 4g
Substitutions for ingredients:
- Fresh elderberries can be substituted with frozen elderberries or dried elderberries that have been rehydrated.
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Granulated sugar can be substituted with brown sugar or honey.
- Unsalted butter can be substituted with salted butter or coconut oil.
- Milk can be substituted with almond milk, soy milk, or coconut milk.
Variations:
- Add 1 teaspoon of vanilla extract to the wet ingredients for extra flavor.
- Add 1/2 cup of chopped nuts or dried fruit to the batter for added texture.
- Substitute elderberries with blueberries, raspberries, or blackberries.
Tips and Tricks:
- Do not overmix the batter as it can result in tough muffins.
- Use a cookie scoop to evenly distribute the batter among the muffin cups.
- If using frozen elderberries, do not thaw them before adding them to the batter.
- 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:
To reheat muffins, place them in a microwave-safe dish and microwave on high for 10-15 seconds.
Presentation Ideas:
Serve muffins on a platter with fresh elderberries and a dusting of powdered sugar.
Garnishes:
Garnish muffins with a dollop of whipped cream or a drizzle of honey.
Pairings:
Pair muffins with a cup of hot tea or coffee.
Suggested Side Dishes:
Serve muffins with a side of fresh fruit or yogurt.
Troubleshooting Advice:
- If the muffins are too dry, try adding more milk to the batter.
- If the muffins are too wet, try reducing the amount of milk in the batter.
Food Safety Advice:
- Wash hands before handling ingredients.
- Wash elderberries thoroughly before using them in the recipe.
Food History:
Elderberries have been used for centuries for their medicinal properties and have been used in traditional medicine to treat colds and flu.
Flavor Profiles:
Elderberries have a tart and slightly sweet flavor that pairs well with the sweetness of the muffin batter.
Serving Suggestions:
Serve muffins for breakfast or as a snack.
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