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
- 1/4 cup freshly squeezed orange juice
- 1 tablespoon grated orange zest
- 1/4 cup chopped myrtle leaves
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Zester
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, sugar, baking powder, and salt.
3. In another mixing bowl, whisk together the melted butter, eggs, milk, orange juice, and orange zest.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Fold in the chopped myrtle leaves.
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 the muffins from the oven and let them cool in the muffin tin for 5 minutes.
9. Transfer the muffins to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 muffins
Nutritional information:
Calories per serving: 196
Fat: 9g
Carbohydrates: 25g
Protein: 3g
Sodium: 162mg
Sugar: 10g
Substitutions for ingredients:
- Myrtle leaves can be substituted with lemon balm leaves or lemon verbena leaves.
- Orange juice and zest can be substituted with lemon juice and zest.
Variations:
- Add 1/2 cup of chopped nuts, such as walnuts or pecans, to the batter.
- Add 1/2 cup of dried fruit, such as cranberries or raisins, to the batter.
- Add 1/2 cup of chocolate chips to the batter.
Tips and tricks:
- Don't overmix the batter, as this can result in tough muffins.
- Use freshly squeezed orange juice and zest for the best flavor.
- If you don't have muffin liners, you can grease the muffin tin with butter or cooking spray.
Storage instructions:
Store the muffins in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the muffins, wrap them in aluminum foil and bake in a preheated 350°F (175°C) oven for 5-10 minutes.
Presentation ideas:
Serve the muffins on a platter or cake stand.
Garnishes:
Dust the muffins with powdered sugar or top with a dollop of whipped cream.
Pairings:
Serve the muffins with a cup of coffee or tea.
Suggested side dishes:
Serve the muffins with fresh fruit or a side salad.
Troubleshooting advice:
- If the muffins are too dry, try adding a little more milk to the batter.
- If the muffins are too moist, try baking them for a few more minutes.
Food safety advice:
- Make sure to wash the myrtle leaves thoroughly before using them in the recipe.
- Store the muffins in an airtight container to prevent contamination.
Food history:
Myrtle leaves have been used in cooking and baking for centuries, particularly in Mediterranean cuisine.
Flavor profiles:
The myrtle leaves add a subtle herbal flavor to the muffins, while the orange juice and zest provide a bright citrusy flavor.
Serving suggestions:
Serve the muffins for breakfast or as a snack.
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