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
- 2 large eggs
- 1 cup milk
- 1 cup fresh or frozen midgeberries
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk or electric mixer
- Rubber spatula
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 bowl, whisk together the melted butter, eggs, and milk until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in the midgeberries.
6. Use a cookie scoop or spoon to divide the batter evenly among the muffin cups.
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 for 5 minutes before transferring the muffins 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:
12 muffins
Nutritional information:
Calories: 208
Fat: 9g
Carbohydrates: 28g
Protein: 4g
Sodium: 178mg
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 honey.
- Unsalted butter can be substituted with salted butter or vegetable oil.
- Midgeberries can be substituted with blueberries, raspberries, or blackberries.
Variations:
- Add 1 teaspoon of vanilla extract to the wet ingredients for extra flavor.
- Sprinkle cinnamon and sugar on top of the muffins before baking for a cinnamon-sugar twist.
- Add 1/2 cup of chopped nuts, such as pecans or walnuts, to the batter for a crunchy texture.
Tips and tricks:
- Do not overmix the batter, as this can result in tough muffins.
- If using frozen midgeberries, do not thaw them before adding to the batter.
- Use a cookie scoop or spoon to divide the batter evenly among the muffin cups for consistent muffin sizes.
- 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 a damp paper towel and microwave for 10-15 seconds.
Presentation ideas:
Serve muffins on a platter or cake stand for a beautiful presentation.
Garnishes:
Garnish muffins with a sprinkle of powdered sugar or a dollop of whipped cream.
Pairings:
Midgeberry muffins pair well with a cup of coffee or tea for breakfast or as a snack.
Suggested side dishes:
Serve muffins with a side of fresh fruit or yogurt for a balanced breakfast.
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 recipe.
Food safety advice:
- Wash your hands before handling food.
- Use separate cutting boards and utensils for raw meat and produce to prevent cross-contamination.
- Store food in the refrigerator at or below 40°F (4°C) to prevent bacterial growth.
Food history:
Midgeberries are a type of small, sweet berry that are native to the Pacific Northwest region of the United States.
Flavor profiles:
Midgeberries have a sweet and slightly tart flavor that pairs well with baked goods.
Serving suggestions:
Serve midgeberry muffins warm with a pat of butter for a delicious breakfast or snack.
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