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 cup fresh nannyberries, chopped
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk or electric mixer
- 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, sugar, baking powder, and salt.
3. In another mixing bowl, whisk together the melted butter, eggs, and milk.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Fold in the chopped nannyberries.
6. Scoop the batter into the muffin liners, filling each about 2/3 full.
7. Bake for 20-25 minutes or until a toothpick inserted in the center 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:
Makes 12 muffins
Nutritional information:
Per serving (1 muffin):
Calories: 200
Fat: 9g
Saturated Fat: 5g
Cholesterol: 55mg
Sodium: 190mg
Carbohydrates: 26g
Fiber: 1g
Sugar: 10g
Protein: 4g
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 coconut oil.
- Milk can be substituted with almond milk or soy milk.
- Nannyberries can be substituted with blueberries or raspberries.
Variations:
- Add 1 teaspoon of vanilla extract to the wet ingredients for extra flavor.
- Add 1/2 cup of chopped nuts, such as pecans or walnuts, to the batter for crunch.
- Add 1/2 cup of chocolate chips to the batter for a sweet treat.
Tips and tricks:
- Do not overmix the batter as it can result in tough muffins.
- Use a cookie scoop to evenly distribute the batter into the muffin liners.
- If using frozen berries, thaw them first and drain any excess liquid before adding them to the batter.
Storage instructions:
Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Reheating instructions:
Microwave the muffins for 10-15 seconds or until warm. Alternatively, heat them in a 350°F (175°C) oven for 5-10 minutes.
Presentation ideas:
Serve the muffins on a platter or cake stand for a beautiful display.
Garnishes:
Dust the muffins with powdered sugar or top them with whipped cream for a decadent touch.
Pairings:
Serve the muffins with a cup of coffee or tea for a cozy breakfast or snack.
Suggested side dishes:
Pair the muffins with fresh fruit or yogurt for a balanced breakfast.
Troubleshooting advice:
- If the muffins are too dry, try adding a tablespoon of milk to the batter.
- If the muffins are too wet, try adding a tablespoon of flour to the batter.
Food safety advice:
Make sure to wash the nannyberries before using them in the recipe.
Food history:
Nannyberries are a type of fruit that grow on nannyberry trees, which are native to North America. They have a sweet and tangy flavor and are often used in baked goods, jams, and jellies.
Flavor profiles:
The muffins have a sweet and tangy flavor from the nannyberries and a buttery and fluffy texture.
Serving suggestions:
Serve the muffins warm or at room temperature for the best taste.
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