Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 egg
- 1/2 cup lemon aspen puree
- 1 tablespoon lemon zest
Special equipment needed:
- Muffin tin
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Lemon aspen puree (can be found online or at specialty food stores)
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Grease a muffin tin or line with muffin cups.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the milk, vegetable oil, egg, lemon aspen puree, and lemon zest.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the 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
Temperature:
375°F (190°C)
Serving size:
Makes 12 muffins
Nutritional information:
Per serving (1 muffin):
Calories: 160
Fat: 6g
Carbohydrates: 24g
Protein: 3g
Sodium: 200mg
Sugar: 11g
Substitutions for ingredients:
- Lemon aspen puree can be substituted with lemon juice or lemon zest.
- Vegetable oil can be substituted with melted butter or coconut oil.
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
Variations:
- Add blueberries or raspberries to the batter for a fruity twist.
- Top the muffins with a lemon glaze made from powdered sugar and lemon juice.
- Add poppy seeds to the batter for a lemon poppy seed muffin.
Tips and tricks:
- Be sure not to 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 a damp paper towel and microwave for 10-15 seconds.
Presentation ideas:
Serve the muffins on a platter with fresh berries and a dusting of powdered sugar.
Garnishes:
Garnish the muffins with a lemon slice or a sprig of fresh mint.
Pairings:
Pair the muffins with a cup of tea or coffee for a delicious breakfast or snack.
Suggested side dishes:
Serve the muffins with a side of fresh fruit or yogurt for a balanced breakfast.
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:
Be sure to wash your hands and all utensils thoroughly before preparing the muffins.
Food history:
Lemon aspen is a native Australian fruit that has a tart, lemony flavor. It has been used for centuries by Indigenous Australians for its medicinal properties.
Flavor profiles:
The Lemon Aspen Muffins have a tangy, lemony flavor with a moist and fluffy texture.
Serving suggestions:
Serve the muffins warm or at room temperature for breakfast, brunch, or as a snack.
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Region: Australian