Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup powidl (plum jam)
Special equipment needed:
- Muffin tin
- Muffin liners
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. In a separate mixing bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in the powidl until evenly distributed.
6. Using a spoon or cookie scoop, divide the batter evenly among the muffin liners.
7. Bake for 18-20 minutes or until a toothpick inserted into 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: 18-20 minutes
Total time: 35 minutes
Temperature:
375°F (190°C)
Serving size:
12 muffins
Nutritional information:
Calories: 245
Fat: 10g
Carbohydrates: 35g
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 coconut sugar.
- Buttermilk can be substituted with regular milk or a non-dairy milk alternative.
- Unsalted butter can be substituted with salted butter or a non-dairy butter alternative.
- Powidl can be substituted with any other fruit jam or preserve.
Variations:
- Add chopped nuts or dried fruit to the batter for added texture.
- Top the muffins with streusel or a glaze for added sweetness.
- Use different flavors of jam or preserves for a variety of muffins.
Tips and tricks:
- Be careful not to overmix the batter, as this can result in tough muffins.
- Use a cookie scoop to easily portion the batter into the muffin liners.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store leftover muffins in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat muffins, wrap them in a damp paper towel and microwave for 15-20 seconds.
Presentation ideas:
Serve the muffins on a platter or cake stand for a beautiful presentation.
Garnishes:
Sprinkle the muffins with powdered sugar or top them with whipped cream for added flair.
Pairings:
Serve the muffins with a hot 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 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 reducing the amount of buttermilk or adding a bit more flour to the batter.
Food safety advice:
Be sure to use clean hands and utensils when preparing the muffins to prevent the spread of bacteria.
Food history:
Powidl is a traditional plum jam that originated in Central Europe, particularly in Austria, Hungary, and the Czech Republic.
Flavor profiles:
These muffins are sweet and tangy, with a subtle fruit flavor from the powidl.
Serving suggestions:
These muffins are perfect for breakfast or as a snack any time of day.
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Region: Austrian