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
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup muscadine grapes, chopped
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C) and line a muffin tin with muffin liners.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. In another mixing bowl, whisk together the melted butter, eggs, milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Fold in the chopped muscadine grapes.
6. Spoon the batter into the muffin liners, filling each about 3/4 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 for a few 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:
Makes 12 muffins
Nutritional information:
Calories per serving: 202
Fat: 9g
Carbohydrates: 27g
Protein: 3g
Sugar: 11g
Sodium: 181mg
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 salted butter or coconut oil.
- Milk can be substituted with almond milk or soy milk.
- Muscadine grapes can be substituted with any other type of grape or fruit.
Variations:
- Add 1/2 cup of chopped nuts, such as pecans or walnuts, to the batter.
- Add 1 teaspoon of cinnamon or pumpkin pie spice to the batter for a spiced flavor.
- Add 1/2 cup of shredded coconut to the batter for a tropical twist.
Tips and tricks:
- Be careful not to overmix the batter, as this can result in tough muffins.
- Use a cookie scoop to evenly distribute the batter into the muffin liners.
- If using frozen muscadine grapes, thaw them before chopping and adding to the batter.
Storage instructions:
Store the muffins in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the muffins in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for 5-7 minutes.
Presentation ideas:
Serve the muffins on a platter or cake stand for a beautiful presentation.
Garnishes:
Sprinkle the muffins with powdered sugar or top with a dollop of whipped cream.
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 of applesauce or yogurt to the batter.
- If the muffins are too wet, try reducing the amount of milk in the recipe.
Food safety advice:
- Wash the muscadine grapes thoroughly before chopping and adding to the batter.
- Store the muffins in an airtight container to prevent spoilage.
Food history:
Muscadine grapes are native to the southeastern United States and have been used in cooking and winemaking for centuries.
Flavor profiles:
Muscadine grapes have a sweet and slightly tart flavor, which pairs well with the buttery and slightly sweet muffin batter.
Serving suggestions:
Serve the muffins warm or at room temperature for the best flavor and texture.
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