Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup lingonberries, fresh or frozen
Special equipment needed:
- Muffin tin
- Muffin liners
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). 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 a separate mixing bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in the lingonberries.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes.
9. Transfer the muffins to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 muffins
Nutritional information:
Calories: 210
Fat: 9g
Carbohydrates: 28g
Protein: 4g
Sodium: 270mg
Sugar: 11g
Substitutions for ingredients:
- Lingonberries can be substituted with cranberries or raspberries.
Variations:
- Add 1/2 cup chopped nuts, such as walnuts or pecans, to the batter.
- Add 1 teaspoon cinnamon to the batter.
- Top the muffins with a streusel topping before baking.
Tips and tricks:
- Do not overmix the batter, as this can result in tough muffins.
- If using frozen lingonberries, do not thaw them before adding to the batter.
- For a lighter texture, substitute half of the all-purpose flour with cake flour.
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 foil and warm them in a 350°F (175°C) oven for 5-10 minutes.
Presentation ideas:
Serve the muffins on a platter with lingonberry jam and fresh lingonberries.
Garnishes:
Garnish the muffins with a dusting of powdered sugar or a dollop of whipped cream.
Pairings:
Serve the muffins with a cup of coffee or tea.
Suggested side dishes:
Serve the muffins with a side of fresh fruit or yogurt.
Troubleshooting advice:
- If the muffins are too dry, try adding more buttermilk to the batter.
- If the muffins are too wet, try reducing the amount of lingonberries in the batter.
Food safety advice:
- Make sure to wash the lingonberries thoroughly before using them in the recipe.
- Store the muffins in an airtight container to prevent spoilage.
Food history:
Lingonberries are a staple in Scandinavian cuisine and are often used in jams, sauces, and baked goods.
Flavor profiles:
Lingonberries have a tart and slightly sweet flavor that pairs well with baked goods.
Serving suggestions:
Serve the muffins for breakfast or as a snack.
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Region: Swedish