Baked Goods > Muffins > Fruit Muffins > Apple Muffins

Peruvian Apple Cactus Fruit Muffins Recipe

Ingredients with Measurements:
- 1 cup of Peruvian apple cactus fruit puree
- 2 cups of all-purpose flour
- 1/2 cup of sugar
- 2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/2 cup of vegetable oil
- 2 eggs
- 1 teaspoon of vanilla extract

Special equipment needed:
- Muffin tin
- Muffin liners

Step-by-step instructions:

1. Preheat the oven to 375°F (190°C) and 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. In a separate mixing bowl, beat the eggs and then add the Peruvian apple cactus fruit puree, vegetable oil, and vanilla extract. Mix until well combined.
4. Pour the wet mixture into the dry mixture and stir until just combined.
5. Spoon the batter into the muffin liners, filling each about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.


- Time:
Preparation time: 15 minutes
- Cooking time: 18-20 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- This recipe makes 12 muffins.

Nutritional information:
- Calories per serving: 200
- Total fat: 9g
- Saturated fat: 1g
- Cholesterol: 31mg
- Sodium: 210mg
- Total carbohydrates: 27g
- Dietary fiber: 1g
- Sugars: 11g
- Protein: 3g

Substitutions for ingredients:
- Peruvian apple cactus fruit puree can be substituted with any other fruit puree.
- Vegetable oil can be substituted with melted butter or coconut oil.

Variations:
- Add 1/2 cup of chopped nuts or dried fruit to the batter for added texture and flavor.
- Top each muffin with a sprinkle of cinnamon sugar before baking for a sweet and spicy twist.

Tips and tricks:
- To make your own Peruvian apple cactus fruit puree, simply blend the fruit in a blender or food processor until smooth.
- Don't overmix the batter, as this can result in tough muffins.
- For a healthier option, substitute half of the all-purpose flour with whole wheat flour.

Storage instructions:
- Store the muffins in an airtight container at room temperature for up to 3 days.

Reheating instructions:
- To reheat the muffins, place them in a 350°F (175°C) oven for 5-10 minutes, or until warmed through.

Presentation ideas:
- Serve the muffins on a platter with a dusting of powdered sugar and a sprig of fresh mint.

Garnishes:
- Garnish each muffin with a slice of fresh fruit or a dollop of whipped cream.

Pairings:
- Pair the muffins with a cup of hot tea or coffee for a cozy breakfast or afternoon snack.

Suggested side dishes:
- Serve the muffins with a side of 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 Peruvian apple cactus fruit thoroughly before using it in the recipe.

Food history:
- Peruvian apple cactus fruit, also known as prickly pear, is a fruit native to the Americas and has been used in traditional medicine for centuries.

Flavor profiles:
- Peruvian apple cactus fruit has a sweet and slightly tart flavor, similar to a cross between a watermelon and a kiwi.

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: Peruvian

Taste: Sweet, Tangy, Nutty, Fruity, Spicy