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 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped loquats (about 6-8 medium-sized loquats)
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, salt, cinnamon, and nutmeg.
3. In a separate mixing bowl, beat the eggs. Add the vegetable oil, milk, and vanilla extract, and whisk until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped loquats.
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 the muffins from the oven and let them cool in the tin for 5 minutes before transferring them 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: 217
Fat: 10g
Saturated Fat: 1g
Cholesterol: 31mg
Sodium: 222mg
Carbohydrates: 28g
Fiber: 1g
Sugar: 12g
Protein: 3g
Substitutions for ingredients:
- You can use any type of milk you prefer, such as almond milk or soy milk.
- If you don't have loquats, you can substitute with chopped peaches or apricots.
Variations:
- Add 1/2 cup of chopped nuts, such as pecans or walnuts, to the batter for added crunch.
- Sprinkle the tops of the muffins with cinnamon sugar before baking for a sweet and crunchy topping.
Tips and tricks:
- Make sure to chop the loquats into small pieces so they distribute evenly throughout the muffins.
- Don't overmix the batter, as this can result in tough muffins.
- If you don't have muffin liners, you can grease the muffin tin with cooking spray or butter.
Storage instructions:
Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Reheating instructions:
To reheat the muffins, place them in a 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 beautiful presentation.
Garnishes:
Sprinkle the tops of the muffins with powdered sugar or drizzle with a simple glaze made from powdered sugar and milk.
Pairings:
These muffins pair well with a cup of coffee or tea.
Suggested side dishes:
Serve the muffins with fresh fruit or yogurt for a balanced breakfast or snack.
Troubleshooting advice:
- If the muffins are too dry, try adding an extra tablespoon or two of milk to the batter.
- If the muffins are too moist, try reducing the amount of chopped loquats in the batter.
Food safety advice:
Make sure to wash the loquats thoroughly before chopping them.
Food history:
Loquats are a type of fruit that originated in China and have been cultivated for thousands of years. They are also known as Japanese plums and are now grown in many parts of the world, including the United States.
Flavor profiles:
Loquats have a sweet and slightly tangy flavor, similar to a combination of peach and apricot.
Serving suggestions:
Serve the muffins warm or at room temperature for the best flavor.
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