Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup macadamia nuts, chopped
- 1/4 cup gubinge powder
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Oven
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, whisk together the flour, sugar, baking powder, baking soda, salt, chopped macadamia nuts, and gubinge powder.
3. In another mixing bowl, whisk together the milk, melted butter, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Spoon the batter into the muffin liners, filling each about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
7. Remove from the oven and let cool for a few minutes before transferring the muffins to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 muffins
Nutritional information:
Calories per serving: 245
Fat: 12g
Carbohydrates: 29g
Protein: 5g
Fiber: 1g
Sugar: 12g
Substitutions for ingredients:
- Gubinge powder can be substituted with any other fruit powder or omitted altogether.
- Macadamia nuts can be substituted with any other nut or omitted altogether.
- Milk can be substituted with any non-dairy milk.
Variations:
- Add 1/2 cup of shredded coconut to the batter for a tropical twist.
- Add 1/2 cup of chocolate chips to the batter for a chocolatey treat.
- Add 1/2 cup of dried cranberries to the batter for a tart and sweet flavor.
Tips and tricks:
- Don't overmix the batter or the muffins will be tough.
- 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:
To reheat muffins, wrap them in a damp paper towel and microwave for 10-15 seconds.
Presentation ideas:
Serve the muffins on a platter with a dusting of powdered sugar and a sprinkle of chopped macadamia nuts.
Garnishes:
Garnish each muffin with a slice of fresh fruit or a dollop of whipped cream.
Pairings:
Pair the muffins with a cup of coffee or tea for a delicious breakfast or snack.
Suggested side dishes:
Serve the muffins with a side of fresh fruit or yogurt for a balanced breakfast.
Troubleshooting advice:
- If the muffins are too dry, try adding a tablespoon or two of milk to the batter.
- If the muffins are too wet, try reducing the amount of milk in the batter.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food. Store leftovers properly to prevent foodborne illness.
Food history:
Gubinge, also known as Kakadu plum, is a native Australian fruit that has been used for centuries by Indigenous Australians for its medicinal properties. Macadamia nuts are also native to Australia and were first cultivated by Indigenous Australians.
Flavor profiles:
The gubinge powder adds a tart and tangy flavor to the muffins, while the macadamia nuts add a buttery and nutty flavor.
Serving suggestions:
Serve the muffins warm or at room temperature with a cup of coffee or tea for a delicious breakfast or snack.
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Region: Australian