Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 2 large eggs
- 1 cup fresh mangaba pulp
- 1 teaspoon vanilla extract
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, and salt.
3. In a separate mixing bowl, whisk together the melted butter, milk, eggs, mangaba pulp, 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 in the center comes out clean.
7. 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
Temperature:
375°F (190°C)
Serving size:
12 muffins
Nutritional information:
Calories: 210
Fat: 9g
Carbohydrates: 29g
Protein: 4g
Sodium: 190mg
Sugar: 12g
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.
- Fresh mangaba pulp can be substituted with any other fruit pulp or puree.
Variations:
- Add 1/2 cup chopped nuts or dried fruit to the batter for added texture and flavor.
- Top each muffin with a streusel topping before baking.
- Add 1/2 teaspoon cinnamon or nutmeg to the batter for a warm, spicy flavor.
Tips and tricks:
- Use a cookie scoop to easily portion the batter into the muffin liners.
- Do not 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, microwave each muffin for 10-15 seconds or until warm.
Presentation ideas:
Serve the muffins on a platter or cake stand for a beautiful presentation.
Garnishes:
Top each muffin with a dollop of whipped cream or a sprinkle of powdered sugar.
Pairings:
Serve the muffins with a cup of coffee or tea for a delicious breakfast or snack.
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 a tablespoon or two of milk to the batter.
- If the muffins are too wet, try reducing the amount of fruit pulp or puree in the batter.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store leftover muffins in an airtight container in the refrigerator if not consumed within 3 days.
Food history:
Mangaba is a tropical fruit that is native to Brazil. It is commonly used in desserts and drinks in Brazilian cuisine.
Flavor profiles:
Mangaba has a sweet and tangy flavor, similar to a combination of mango and pineapple.
Serving suggestions:
Serve the muffins warm or at room temperature for a delicious breakfast or snack.
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Region: Brazilian