Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup chopped hackberries
- 1/2 cup unsweetened applesauce
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Chopping board
- Knife
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 all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Add the chopped hackberries to the dry ingredients and stir to combine.
4. In another mixing bowl, whisk together the applesauce, milk, vegetable oil, egg, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
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 muffin 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: 160
Fat: 5g
Carbohydrates: 26g
Protein: 3g
Fiber: 1g
Sugar: 11g
Substitutions for ingredients:
- Hackberries can be substituted with blueberries or raspberries.
- Whole wheat flour can be substituted with all-purpose flour.
- Unsweetened applesauce can be substituted with mashed bananas or yogurt.
- Vegetable oil can be substituted with melted butter or coconut oil.
Variations:
- Add 1/2 cup of chopped nuts, such as pecans or walnuts, to the batter.
- Add 1/2 cup of shredded coconut to the batter.
- Add 1/2 cup of chocolate chips to the batter.
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.
- 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 foil and heat in a 350°F (175°C) oven for 10-15 minutes.
Presentation ideas:
Serve the muffins on a platter or in a muffin basket.
Garnishes:
Dust the muffins with powdered sugar or sprinkle with chopped nuts.
Pairings:
Serve the muffins with a cup of coffee or tea.
Suggested side dishes:
Serve the muffins with fresh fruit or a side of 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 hackberries thoroughly before using them in the recipe.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
Food history:
Hackberries are a type of fruit that grows on trees in North America. They have a slightly sweet and nutty flavor and are often used in baked goods.
Flavor profiles:
The hackberries add a slightly sweet and nutty flavor to the muffins, while the cinnamon and nutmeg add warmth and spice.
Serving suggestions:
Serve the muffins for breakfast or as a snack.
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