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
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs, lightly beaten
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup Malay rose apple, peeled and diced
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Wooden spoon
- Measuring cups and spoons
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, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk until well combined.
3. In a separate mixing bowl, whisk together the melted butter, eggs, milk, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until just combined.
5. Fold in the diced Malay rose apple.
6. Spoon the batter into the muffin liners, filling each about 2/3 full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Remove from the 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
- Total time: 35 minutes
Temperature:
- 375°F (190°C)
Serving size:
- Makes 12 muffins
Nutritional information:
- Calories per serving: 195
- Fat: 9g
- Carbohydrates: 25g
- Protein: 3g
- Fiber: 1g
- Sugar: 11g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Granulated sugar can be substituted with brown sugar or coconut sugar.
- Unsalted butter can be substituted with coconut oil or vegetable oil.
- Milk can be substituted with almond milk or soy milk.
- Malay rose apple can be substituted with any other type of apple or pear.
Variations:
- Add 1/2 cup of chopped nuts, such as walnuts or pecans, to the batter for added crunch.
- Sprinkle the tops of the muffins with cinnamon sugar before baking for a sweet and spicy topping.
- Add 1/2 cup of shredded coconut to the batter for a tropical twist.
Tips and tricks:
- Be sure to peel and dice the Malay rose apple before adding it to the batter.
- Do not overmix the batter, as this can result in tough muffins.
- Use a cookie scoop to evenly distribute the batter into the muffin liners.
- 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 foil and place them in a preheated 350°F (175°C) oven for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the muffins on a platter with a dusting of powdered sugar and a sprig of fresh rosemary.
Garnishes:
- Dust the tops of the muffins with powdered sugar or cinnamon sugar before serving.
Pairings:
- Serve the muffins with a hot cup of coffee or tea for breakfast or brunch.
Suggested side dishes:
- Serve the muffins with a side of fresh fruit, such as sliced strawberries or bananas.
Troubleshooting advice:
- If the muffins are too dry, try adding an extra tablespoon of milk to the batter.
- If the muffins are too wet, try reducing the amount of milk in the batter.
Food safety advice:
- Be sure to wash and peel the Malay rose apple before using it in the recipe.
Food history:
- Malay rose apple, also known as jambu air, is a tropical fruit native to Southeast Asia. It is commonly used in desserts and drinks in Malaysia and Indonesia.
Flavor profiles:
- The Malay rose apple adds a sweet and slightly tart flavor to the muffins, while the cinnamon and nutmeg add warmth and spice.
Serving suggestions:
- Serve the muffins warm or at room temperature for breakfast, brunch, or as a snack.
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Region: Malaysian