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 teaspoon ground cinnamon
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup kei apple, peeled and chopped
- 1/2 cup milk
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Measuring cups and spoons
- 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, salt, and cinnamon.
3. In a separate mixing bowl, whisk together the vegetable oil and eggs until well combined.
4. Add the chopped kei apple to the wet ingredients and stir until evenly distributed.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Add the milk to the batter and stir until the batter is smooth.
7. Spoon the batter into the prepared muffin tin, filling each muffin cup about 2/3 full.
8. Bake the muffins for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes.
10. Transfer the muffins 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:
Per serving:
Calories: 211
Fat: 10g
Saturated Fat: 1g
Cholesterol: 31mg
Sodium: 220mg
Carbohydrates: 28g
Fiber: 1g
Sugar: 11g
Protein: 3g
Substitutions for ingredients:
- You can use any type of chopped apple in place of kei apple.
- You can use any type of oil in place of vegetable oil.
- You can use any type of milk in place of milk.
Variations:
- Add 1/2 cup chopped nuts to the batter for added texture and flavor.
- Add 1/2 cup raisins or dried cranberries to the batter for added sweetness.
- Top the muffins with a streusel topping before baking for added crunch.
Tips and tricks:
- Don't overmix the batter, as this can result in tough muffins.
- Use a cookie scoop to evenly distribute the batter into the muffin cups.
- 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 bake in a 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the muffins on a platter or in a basket lined with a cloth napkin.
Garnishes:
Dust the muffins with powdered sugar or drizzle them with a glaze made from powdered sugar and milk.
Pairings:
Serve the muffins with a cup of coffee or tea for a delicious breakfast or 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 milk to the batter.
- If the muffins are too wet, try reducing the amount of kei apple in the batter.
Food safety advice:
- Wash your hands and all equipment before preparing the muffins.
- Make sure the muffins are cooked to an internal temperature of 200°F (93°C) to ensure they are safe to eat.
Food history:
Kei apple is a fruit native to southern Africa, where it has been used for centuries in traditional medicine. It is also known as the "jelly plum" due to its high pectin content, which makes it ideal for making jams and jellies.
Flavor profiles:
The kei apple adds a sweet and tangy flavor to the muffins, while the cinnamon adds warmth and depth.
Serving suggestions:
Serve the muffins warm or at room temperature for breakfast, brunch, or as a snack.
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Taste: Sweet, Cinnamon, Fruity, Moist, Cinnamon-Spiced