Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup honeyberry jam
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Rubber spatula
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line a muffin tin with muffin liners.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another mixing bowl, whisk together the melted butter, honeyberry jam, eggs, milk, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
5. Spoon the batter into the muffin liners, filling each about 2/3 full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
7. Remove from the oven and let cool for 5 minutes before transferring the muffins to a wire rack to cool completely.
Time:
Preparation time: 10 minutes
Cooking time: 18-20 minutes
Total time: 30 minutes
Temperature:
375°F (190°C)
Serving size:
12 muffins
Nutritional information:
Calories: 220
Fat: 9g
Carbohydrates: 32g
Protein: 4g
Sodium: 240mg
Sugar: 16g
Substitutions for ingredients:
- Honeyberry jam can be substituted with any other fruit jam or preserves.
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Granulated sugar can be substituted with brown sugar or coconut sugar.
- Unsalted butter can be substituted with salted butter or coconut oil.
- Milk can be substituted with almond milk or soy milk.
Variations:
- Add 1/2 cup of chopped nuts or dried fruit to the batter for added texture and flavor.
- Use different flavors of jam or preserves to create different variations of the muffins.
- Add 1 teaspoon of cinnamon or pumpkin pie spice to the batter for a warm and cozy flavor.
Tips and tricks:
- Do not overmix the batter as it can result in tough and dense muffins.
- Use a cookie scoop to evenly distribute the batter into the muffin liners.
- Store the muffins in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the muffins in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the muffins, microwave for 10-15 seconds or bake in a preheated oven at 350°F (180°C) for 5-7 minutes.
Presentation ideas:
Serve the muffins on a platter or cake stand for a beautiful presentation.
Garnishes:
Garnish the muffins with a dollop of whipped cream or a sprinkle of powdered sugar.
Pairings:
Serve 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 or snack.
Troubleshooting advice:
- If the muffins are too dry, add a tablespoon of milk to the batter.
- If the muffins are too wet, add a tablespoon of flour to the batter.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling food.
- Store the muffins in an airtight container to prevent contamination.
Food history:
Muffins originated in England in the 18th century and were traditionally made with yeast. The modern-day muffin, which is made with baking powder and baking soda, was popularized in the United States in the early 1900s.
Flavor profiles:
The honeyberry jam adds a sweet and tangy flavor to the muffins, while the vanilla extract adds a warm and comforting flavor.
Serving suggestions:
Serve the muffins warm or at room temperature for the best flavor.
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