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 cup Lemon & Paeroa soda
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Zester
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C) and 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, Lemon & Paeroa soda, eggs, vanilla extract, and lemon zest.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
7. Remove from the oven and let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35 minutes
5. Temperature:
375°F (190°C)
Serving size:
12 muffins
Nutritional information:
Calories: 200
Fat: 8g
Saturated Fat: 5g
Cholesterol: 50mg
Sodium: 220mg
Carbohydrates: 29g
Fiber: 1g
Sugar: 12g
Protein: 3g
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.
- Lemon & Paeroa soda can be substituted with lemon-lime soda or ginger ale.
Variations:
- Blueberry Lemon & Paeroa Muffins: Add 1 cup of fresh or frozen blueberries to the batter before baking.
- Lemon & Paeroa Poppy Seed Muffins: Add 1 tablespoon of poppy seeds to the batter before baking.
- Lemon & Paeroa Glazed Muffins: Mix together 1/2 cup of powdered sugar and 2 tablespoons of Lemon & Paeroa soda to make a glaze. Drizzle over the cooled muffins.
Tips and tricks:
- Don't overmix the batter, as this can result in tough muffins.
- Use room temperature ingredients to ensure even mixing.
- Add a sprinkle of sugar on top of the muffins before baking for a crunchy top.
- 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, place the muffins in a 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 sprig of fresh mint.
Garnishes:
- Powdered sugar
- Fresh mint leaves
- Lemon slices
Pairings:
- Coffee or tea
- Fresh fruit
- Yogurt
Suggested side dishes:
- Scrambled eggs
- Bacon or sausage
- Toast
Troubleshooting advice:
- If the muffins are too dry, try adding a tablespoon of milk to the batter.
- If the muffins are too wet, try adding a tablespoon of flour to the batter.
Food safety advice:
- Make sure to wash your hands and all surfaces before and after handling food.
- Use clean utensils and equipment when preparing food.
- Store leftovers in the refrigerator to prevent spoilage.
Food history:
Lemon & Paeroa is a New Zealand soft drink that has been around since 1907. It is made from lemon juice and carbonated mineral water from the town of Paeroa. The drink is known for its unique flavor and is often used in baking and cooking.
Flavor profiles:
The Lemon & Paeroa soda adds a tangy and slightly sweet flavor to the muffins, while the lemon zest adds a bright citrus note.
Serving suggestions:
Serve the muffins warm or at room temperature with a cup of coffee or tea for a delicious breakfast or snack.
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Region: New Zealand