Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup Hagebuttenmark (rosehip puree)
- 1/2 cup vegetable oil
- 2 eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowl
- Whisk or electric mixer
- Measuring cups and spoons
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line a muffin tin with liners.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, beat the eggs and then add the Hagebuttenmark and vegetable oil. Mix until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
5. Use a spoon or ice cream scoop to fill the muffin cups about 2/3 full.
6. Bake for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
7. Let the muffins 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:
350°F (180°C)
Serving size:
This recipe makes 12 muffins.
Nutritional information:
Each muffin contains approximately 200 calories, 11g fat, 23g carbohydrates, 2g protein, and 1g fiber.
Substitutions for ingredients:
- If you can't find Hagebuttenmark, you can substitute it with applesauce or pumpkin puree.
- You can use any type of oil you prefer, such as canola or coconut oil.
- If you don't have cinnamon or nutmeg, you can use pumpkin pie spice instead.
Variations:
- Add 1/2 cup of chopped nuts or dried fruit to the batter for extra texture and flavor.
- Top the muffins with a streusel topping made of flour, sugar, and butter before baking.
- Use different types of purees, such as pumpkin or sweet potato, instead of Hagebuttenmark.
Tips and tricks:
- Be careful not to overmix the batter, as this can result in tough muffins.
- Use an ice cream scoop to fill the muffin cups for even portions.
- Let the muffins cool completely before storing them to prevent them from becoming soggy.
Storage instructions:
Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Reheating instructions:
To reheat the muffins, place them in a preheated oven at 350°F (180°C) for 5-10 minutes or until warmed through.
Presentation ideas:
Serve the muffins on a platter or cake stand for a pretty presentation.
Garnishes:
Dust the muffins with powdered sugar or top them with a dollop of whipped cream.
Pairings:
These muffins pair well with a cup of coffee or tea for breakfast or as a snack.
Suggested side dishes:
Serve the muffins with fresh fruit or yogurt for a balanced breakfast or snack.
Troubleshooting advice:
- If the muffins are too dry, try adding a bit more Hagebuttenmark or oil to the batter.
- If the muffins are too moist, try reducing the amount of Hagebuttenmark or adding a bit more flour to the batter.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the recipe. Store the muffins properly to prevent foodborne illness.
Food history:
Hagebuttenmark is a traditional German ingredient made from pureed rosehips. It is often used in baking and cooking for its sweet and tangy flavor.
Flavor profiles:
These muffins have a sweet and slightly tangy flavor from the Hagebuttenmark, with warm notes of cinnamon and nutmeg.
Serving suggestions:
Serve these muffins for breakfast or as a snack with a cup of coffee or tea.
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Region: German