Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 cup loganberries, fresh or frozen
- 1/2 cup milk
- 1 teaspoon vanilla extract
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk or electric mixer
- Rubber spatula
- Ice cream scoop or spoon
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C) and line a muffin tin with liners.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another mixing bowl, beat the melted butter and eggs until well combined.
4. Add the loganberries, milk, and vanilla extract to the butter mixture and stir until evenly mixed.
5. Pour the wet mixture into the dry mixture and stir until just combined. Do not overmix.
6. Use an ice cream scoop or spoon to divide the batter evenly among the muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Total time: 35-40 minutes
5. Temperature:
375°F (190°C)
Serving size:
Makes 12 muffins
Nutritional information:
Per serving (1 muffin):
Calories: 190
Fat: 8g
Carbohydrates: 26g
Protein: 3g
Sodium: 160mg
Sugar: 10g
Substitutions for ingredients:
- Loganberries can be substituted with raspberries, blackberries, or blueberries.
- Milk can be substituted with almond milk, soy milk, or coconut milk.
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
Variations:
- Add 1/2 cup chopped nuts, such as pecans or walnuts, to the batter for extra crunch.
- Add 1 teaspoon cinnamon to the batter for a warm, spicy flavor.
- Add 1/2 cup chocolate chips to the batter for a sweet, indulgent treat.
Tips and tricks:
- Do not overmix the batter, as this can result in tough, dense muffins.
- Use an ice cream scoop or spoon to portion the batter evenly among the muffin cups.
- If using frozen loganberries, thaw them before adding them to the batter.
- 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 aluminum foil and bake in a preheated 350°F (175°C) oven for 5-10 minutes or until warmed through.
Presentation ideas:
Serve the muffins on a platter or cake stand for a pretty presentation. Dust them with powdered sugar or drizzle them with a glaze for added sweetness.
Garnishes:
Garnish the muffins with fresh loganberries, mint leaves, or a dollop of whipped cream.
Pairings:
Pair the muffins with a cup of coffee or tea for a cozy breakfast or afternoon snack.
Suggested side dishes:
Serve the muffins with scrambled eggs or bacon for a hearty breakfast. Alternatively, serve them with a side salad or soup for a light lunch or dinner.
Troubleshooting advice:
If the muffins are too dry, try adding a bit more milk to the batter. If they are too wet, try reducing the amount of milk or adding a bit more flour.
Food safety advice:
Be sure to wash the loganberries thoroughly before using them in the recipe. Store the muffins in an airtight container at room temperature for up to 3 days to prevent spoilage.
Food history:
Loganberries are a hybrid berry that was first developed in California in the late 1800s. They are a cross between a raspberry and a blackberry and have a tart, tangy flavor.
Flavor profiles:
Loganberries have a tart, tangy flavor that pairs well with sweet baked goods like muffins.
Serving suggestions:
Serve the muffins warm or at room temperature with a cup of coffee or tea for a cozy breakfast or afternoon snack.
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