Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup rolled oats
- 1/2 cup honey
- 1/2 cup kumquat puree (made from 1 cup kumquats)
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 eggs
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Special equipment needed:
- Muffin tin
- Muffin liners
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line a muffin tin with muffin liners.
2. In a blender or food processor, puree the kumquats until smooth.
3. In a large mixing bowl, combine the all-purpose flour, whole wheat flour, rolled oats, baking powder, baking soda, and salt.
4. In a separate mixing bowl, whisk together the honey, kumquat puree, milk, vegetable oil, and eggs.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Spoon the batter into the muffin liners, filling each about 2/3 full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool for a few minutes in the muffin tin 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:
Makes 12 muffins
Nutritional information:
Calories: 174
Fat: 6g
Saturated Fat: 1g
Cholesterol: 31mg
Sodium: 219mg
Carbohydrates: 27g
Fiber: 2g
Sugar: 13g
Protein: 4g
Substitutions for ingredients:
- You can use any type of flour you prefer, such as all-purpose or whole wheat.
- If you don't have kumquats, you can substitute with any citrus fruit, such as oranges or lemons.
- You can use any type of milk you prefer, such as almond or soy milk.
- You can substitute the vegetable oil with melted butter or coconut oil.
Variations:
- Add 1/2 cup of chopped nuts, such as almonds or pecans, to the batter for added crunch.
- Add 1/2 cup of dried fruit, such as raisins or cranberries, to the batter for added sweetness.
- Add 1 teaspoon of cinnamon or nutmeg to the batter for added spice.
Tips and tricks:
- To make kumquat puree, wash and halve 1 cup of kumquats. Remove the seeds and blend the kumquats in a blender or food processor until smooth.
- Don't overmix the batter, as this can result in tough muffins.
- Use a cookie scoop to easily portion out 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, wrap them in aluminum foil and heat in a 350°F (175°C) oven for 5-10 minutes.
Presentation ideas:
Serve the muffins on a platter with fresh kumquats or other citrus fruits for garnish.
Garnishes:
- Fresh kumquats or other citrus fruits
- Honey drizzle
- Chopped nuts
Pairings:
- Hot tea or coffee
- Fresh fruit salad
Suggested side dishes:
- Greek yogurt with honey and fruit
- Scrambled eggs with spinach and feta cheese
Troubleshooting advice:
- If the muffins are too dry, try adding a bit more milk to the batter.
- If the muffins are too wet, try adding a bit more flour to the batter.
Food safety advice:
- Make sure to wash the kumquats thoroughly before using them in the recipe.
- Store the muffins in an airtight container to prevent them from drying out or becoming stale.
Food history:
Kumquats are a small citrus fruit that originated in China. They are often used in Asian cuisine and are known for their sweet and sour flavor.
Flavor profiles:
Sweet, tangy, and slightly nutty.
Serving suggestions:
Serve the muffins for breakfast or as a snack.
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