Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 egg
- 1/2 cup fresh limequat juice (about 6-8 limequats)
- 1 tablespoon limequat zest (about 2-3 limequats)
- 1/2 teaspoon vanilla extract
Special equipment needed:
- Muffin tin
- Muffin liners
- Zester or microplane
Step-by-step instructions:
1. Preheat oven to 375°F (190°C). Line a muffin tin with muffin liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together milk, vegetable oil, egg, limequat juice, limequat zest, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Spoon the batter into the muffin liners, filling each 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. Remove from 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
Temperature:
375°F (190°C)
Serving size:
12 muffins
Nutritional information:
Per serving (1 muffin):
- Calories: 155
- Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 17mg
- Sodium: 92mg
- Carbohydrates: 23g
- Fiber: 0g
- Sugar: 11g
- Protein: 2g
Substitutions for ingredients:
- Limequats can be substituted with a combination of lime and kumquat juice and 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 1/2 cup of chopped nuts or dried fruit to the batter.
- Top each muffin with a sprinkle of sugar and a slice of limequat before baking.
- Make a limequat glaze by mixing 1 cup of powdered sugar with 2 tablespoons of limequat juice and drizzle over cooled muffins.
Tips and tricks:
- To get the most juice out of your limequats, roll them on a hard surface before cutting and squeezing.
- Don't overmix the batter, as this can result in tough muffins.
- 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 in a damp paper towel and microwave for 10-15 seconds, or until warm.
Presentation ideas:
Arrange muffins on a platter and garnish with limequat slices and fresh mint leaves.
Garnishes:
Limequat slices and fresh mint leaves.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or yogurt.
Troubleshooting advice:
- If the muffins are too dry, try adding an extra tablespoon of vegetable oil to the batter.
- If the muffins are too wet, try reducing the amount of limequat juice in the batter.
Food safety advice:
Make sure to wash your hands and all equipment thoroughly before handling food.
Food history:
Limequats are a hybrid fruit that originated in Asia and are a cross between a lime and a kumquat. They are often used in Asian cuisine and have a tart, citrusy flavor.
Flavor profiles:
Tart, citrusy, sweet.
Serving suggestions:
Serve warm or at room temperature for breakfast or as a snack.
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