Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup fresh or frozen myrtle berries
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
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, baking soda, and salt.
3. Gently fold in the myrtle berries.
4. In another mixing bowl, whisk together the melted butter, eggs, buttermilk, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and mix until just combined.
6. Using a spoon or ice cream scoop, divide the batter evenly among the muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Total time: 35-40 minutes
Temperature:
375°F (190°C)
Serving size:
12 muffins
Nutritional information:
Calories per serving: 200
Total fat: 8g
Saturated fat: 5g
Cholesterol: 50mg
Sodium: 260mg
Total carbohydrates: 28g
Dietary fiber: 1g
Total sugars: 12g
Protein: 4g
Substitutions for ingredients:
- Myrtle berries can be substituted with blueberries or raspberries.
- Buttermilk can be substituted with 1 cup of milk mixed with 1 tbsp of lemon juice or vinegar.
Variations:
- Add 1/2 cup of chopped nuts such as pecans or walnuts to the batter.
- Substitute half of the all-purpose flour with whole wheat flour for a healthier option.
- Add 1 tsp of lemon zest to the batter for a citrusy flavor.
Tips and tricks:
- Do not overmix the batter as it can result in tough muffins.
- If using frozen myrtle berries, do not thaw them before adding to the batter.
- To prevent the muffins from sticking to the liners, lightly spray the liners with cooking spray.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Storage instructions:
Store leftover muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Reheating instructions:
To reheat the muffins, place them in a preheated oven at 350°F (175°C) for 5-10 minutes or until heated through.
Presentation ideas:
Serve the muffins on a platter or cake stand for a beautiful presentation.
Garnishes:
Garnish the muffins with a sprinkle of powdered sugar or a dollop of whipped cream.
Pairings:
Pair the muffins with a cup of hot coffee or tea for a delicious breakfast or snack.
Suggested side dishes:
Serve the muffins with a side of 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 adding a tablespoon or two of flour to the batter.
Food safety advice:
Make sure to wash the myrtle berries thoroughly before using them in the recipe.
Food history:
Myrtle berries have been used in traditional medicine for centuries and are known for their anti-inflammatory and antioxidant properties.
Flavor profiles:
Myrtle berries have a sweet and slightly tart flavor that 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.
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