Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup emu berries, chopped
- 1/2 cup milk
Special equipment needed:
- Muffin tin
- Muffin liners
Step-by-step instructions:
1. Preheat oven to 375°F (190°C). Line a muffin tin with muffin liners.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk together oil, eggs, and milk.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in the chopped emu berries.
6. Spoon the batter into the muffin liners, filling each about 3/4 full.
7. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 muffins
Nutritional information:
- Calories: 200
- Fat: 10g
- Carbohydrates: 24g
- Protein: 3g
Substitutions for ingredients:
- Emu berries can be substituted with any other type of berry.
- Vegetable oil can be substituted with melted butter or coconut oil.
- Milk can be substituted with any type of milk or non-dairy milk.
Variations:
- Add chopped nuts or chocolate chips to the batter.
- Substitute the cinnamon and nutmeg with pumpkin pie spice for a fall-inspired flavor.
- Use whole wheat flour instead of all-purpose flour for a healthier option.
Tips and tricks:
- Do not overmix the batter as it can result in tough muffins.
- Use a cookie scoop to evenly distribute the batter into the muffin liners.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Storage instructions:
Store the muffins in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave the muffins for 10-15 seconds or until warm.
Presentation ideas:
Serve the muffins on a platter with a dusting of powdered sugar.
Garnishes:
Garnish the muffins with fresh berries or a dollop of whipped cream.
Pairings:
Serve the muffins with a cup of coffee or tea.
Suggested side dishes:
Serve the muffins with a side of fresh fruit or yogurt.
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 emu berries before chopping them.
- Store the muffins in an airtight container to prevent spoilage.
Food history:
Emu berries are native to Australia and were traditionally used by Indigenous Australians for medicinal purposes.
Flavor profiles:
The emu berries add a tart and slightly sweet flavor to the muffins.
Serving suggestions:
Serve the muffins for breakfast or as a snack.
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