Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup milk
- 1 cup jabuticaba fruit, mashed
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Spatula
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, and salt.
3. In another mixing bowl, whisk together the melted butter, eggs, and milk.
4. Add the mashed jabuticaba fruit to the wet ingredients and whisk until well combined.
5. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
6. Spoon the batter into the muffin liners, filling each about 2/3 full.
7. Bake for 20-25 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: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
12 muffins
Nutritional information:
Calories: 200
Fat: 9g
Carbohydrates: 26g
Protein: 4g
Sodium: 200mg
Sugar: 10g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Granulated sugar can be substituted with brown sugar or honey.
- Unsalted butter can be substituted with salted butter or coconut oil.
- Milk can be substituted with almond milk or soy milk.
Variations:
- Add chopped nuts or chocolate chips to the batter for added texture and flavor.
- Use different fruits such as blueberries, raspberries, or strawberries instead of jabuticaba.
Tips and tricks:
- Do not overmix the batter as it can result in tough muffins.
- Mash the jabuticaba fruit well to ensure it is evenly distributed throughout the batter.
- Use a cookie scoop to evenly distribute the batter into the muffin liners.
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:
Microwave the muffins for 10-15 seconds or heat them in a 350°F (175°C) oven for 5-10 minutes.
Presentation ideas:
Serve the muffins on a platter or in a basket lined with a cloth napkin.
Garnishes:
Garnish the muffins with a dusting of powdered sugar or a dollop of whipped cream.
Pairings:
Serve the muffins with a cup of coffee or tea.
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, 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 the jabuticaba fruit thoroughly before mashing it.
Food history:
Jabuticaba is a fruit native to Brazil and is commonly used in desserts and beverages.
Flavor profiles:
Jabuticaba has a sweet and slightly tart flavor with a grape-like texture.
Serving suggestions:
Serve the muffins warm or at room temperature for breakfast, brunch, or as a snack.
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Region: Brazilian