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 milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup kaya jam
Special equipment needed:
- Muffin tin
- Muffin liners
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, milk, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in the kaya jam until evenly distributed.
6. Spoon the batter into the muffin liners, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. 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: 220
Fat: 10g
Carbohydrates: 29g
Protein: 3g
Sodium: 230mg
Sugar: 13g
Substitutions for ingredients:
- Kaya jam can be substituted with any other jam or spread of your choice.
Variations:
- Add 1/2 cup of shredded coconut to the batter for a tropical twist.
- Substitute half of the all-purpose flour with whole wheat flour for a healthier option.
- Add 1/2 cup of chopped nuts, such as almonds or pecans, for added crunch.
Tips and tricks:
- Be sure to let the melted butter cool before adding it to the wet ingredients to prevent the eggs from cooking.
- Do not overmix the batter, as this can result in tough muffins.
- Use an ice cream 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.
Reheating instructions:
To reheat the muffins, place them in a preheated 350°F (175°C) oven for 5-7 minutes, or until warmed through.
Presentation ideas:
Serve the muffins on a platter with a dusting of powdered sugar and a dollop of kaya jam on top.
Garnishes:
Garnish with fresh berries, such as raspberries or blueberries, for added color and flavor.
Pairings:
Pair with a hot cup of coffee or tea for a delicious breakfast or snack.
Suggested side dishes:
Serve with a side of fresh fruit or yogurt for a balanced breakfast or snack.
Troubleshooting advice:
- If the muffins are too dry, try adding a tablespoon or two of milk to the batter.
- If the muffins are too moist, try reducing the amount of kaya jam or baking them for a few minutes longer.
Food safety advice:
Be sure to store the muffins in an airtight container to prevent them from drying out or becoming stale.
Food history:
Kaya jam is a popular spread in Southeast Asia, made from coconut milk, eggs, and sugar. It is commonly used in desserts and breakfast dishes, such as toast and pancakes.
Flavor profiles:
The kaya jam adds a sweet and creamy flavor to the muffins, while the butter and vanilla extract provide a rich and buttery taste.
Serving suggestions:
Serve the muffins warm or at room temperature for the best flavor and texture.
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