Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup Misukaru powder
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowl
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line a muffin tin with muffin liners.
2. In a mixing bowl, whisk together the flour, Misukaru powder, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the melted butter, milk, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
5. Scoop the batter into the muffin liners, filling each about 3/4 of the way full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
7. Remove from the oven and let cool for a few minutes before transferring the muffins to a wire rack to cool completely.
Time:
Preparation time: 10 minutes
Cooking time: 18-20 minutes
Temperature:
375°F (190°C)
Serving size:
12 muffins
Nutritional information:
Calories: 198
Fat: 10g
Carbohydrates: 23g
Protein: 3g
Sodium: 175mg
Sugar: 10g
Substitutions for ingredients:
- Misukaru powder can be substituted with matcha powder or cocoa powder.
- Whole milk can be substituted with any type of milk or non-dairy milk.
- Unsalted butter can be substituted with salted butter, but reduce the amount of salt in the recipe.
Variations:
- Add 1/2 cup of chocolate chips or chopped nuts to the batter for added texture and flavor.
- Top the muffins with a Misukaru glaze made with powdered sugar, Misukaru powder, and milk.
- Make mini Misukaru muffins by using a mini muffin tin and reducing the baking time to 10-12 minutes.
Tips and tricks:
- Do not overmix the batter as it can result in tough muffins.
- Use an ice cream scoop to easily and evenly scoop the batter into the muffin liners.
- Let the muffins cool completely before storing to prevent them from becoming soggy.
Storage instructions:
Store the Misukaru muffins in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the muffins, place them in a microwave-safe dish and microwave for 10-15 seconds or until warm.
Presentation ideas:
Serve the Misukaru muffins on a platter with a dusting of powdered sugar and a sprinkle of Misukaru powder.
Garnishes:
Garnish the Misukaru muffins with fresh berries or a dollop of whipped cream.
Pairings:
Pair the Misukaru muffins with a cup of hot tea or coffee.
Suggested side dishes:
Serve the Misukaru muffins with a side of fresh fruit or a yogurt parfait.
Troubleshooting advice:
- If the muffins are too dry, try reducing the baking time or adding more milk to the batter.
- If the muffins are too wet, try reducing the amount of milk in the batter or increasing the baking time.
Food safety advice:
Make sure to use clean and sanitized equipment when preparing the muffins. Store the muffins in an airtight container to prevent contamination.
Food history:
Misukaru powder is a Japanese ingredient made from roasted barley. It is commonly used in desserts and baked goods.
Flavor profiles:
Misukaru powder has a nutty and slightly sweet flavor.
Serving suggestions:
Serve the Misukaru muffins as a breakfast or dessert item.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Sweet, Nutty, Buttery, Cinnamon, Cinnamon-Y