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
- 1/2 cup milk
- 2 eggs
- 1/4 cup Kopi Jahe (ginger coffee) concentrate
- 1/4 cup chopped crystallized ginger
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Oven
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, milk, eggs, and Kopi Jahe concentrate.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Fold in the chopped crystallized ginger.
6. Divide the batter evenly among the muffin cups.
7. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. 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:
375°F (190°C)
Serving size:
12 muffins
Nutritional information:
Calories per serving: 209
Fat: 9g
Carbohydrates: 28g
Protein: 3g
Sodium: 165mg
Sugar: 12g
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 coconut sugar.
- Unsalted butter can be substituted with salted butter or coconut oil.
- Milk can be substituted with almond milk, soy milk, or coconut milk.
- Eggs can be substituted with flax eggs or applesauce.
- Kopi Jahe concentrate can be substituted with regular coffee or chai tea.
- Crystallized ginger can be substituted with chopped nuts or dried fruit.
Variations:
- Add chocolate chips or cocoa powder for a chocolate twist.
- Add shredded coconut or chopped nuts for a crunchy texture.
- Add mashed bananas or pumpkin puree for a fruity or seasonal twist.
Tips and tricks:
- Use a cookie scoop to evenly distribute the batter among the muffin cups.
- Do not overmix the batter to prevent tough muffins.
- Store the muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Storage instructions:
Store the muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Reheating instructions:
Microwave the muffins for 15-20 seconds or warm them up in the oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
Serve the muffins on a platter or cake stand with a dusting of powdered sugar or a dollop of whipped cream.
Garnishes:
Garnish the muffins with a sprinkle of chopped crystallized ginger or a drizzle of chocolate sauce.
Pairings:
Pair the muffins with a hot cup of Kopi Jahe or chai tea.
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 more milk or butter to the batter.
- If the muffins are too wet, reduce the amount of liquid in the batter or add more flour.
- If the muffins are too dense, reduce the amount of flour or baking powder in the batter.
Food safety advice:
Make sure to wash your hands and clean your cooking utensils and surfaces before and after cooking to prevent the spread of bacteria.
Food history:
Kopi Jahe is a traditional Indonesian coffee drink that is made with ginger and spices. It is believed to have originated in the city of Bandung in West Java.
Flavor profiles:
Kopi Jahe Muffins have a warm and spicy flavor from the ginger and coffee, with a sweet and crunchy texture from the crystallized ginger.
Serving suggestions:
Serve the muffins for breakfast, brunch, or as a snack with a hot cup of coffee or tea.
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Region: Indonesian