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 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1 cup fresh blueberries
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- 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, milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Gently fold in the raspberries and blueberries.
6. Spoon the batter into the muffin liners, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Remove from the oven and let cool for a few minutes before transferring the muffins to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
12 muffins
Nutritional information:
Calories per serving: 197
Total fat: 9g
Saturated fat: 5g
Cholesterol: 52mg
Sodium: 190mg
Total carbohydrates: 26g
Dietary fiber: 1g
Total sugars: 10g
Protein: 3g
Substitutions for ingredients:
- You can use frozen raspberries and blueberries instead of fresh.
- You can use whole wheat flour instead of all-purpose flour for a healthier option.
- You can use almond milk or soy milk instead of regular milk for a dairy-free option.
Variations:
- You can add chopped nuts, such as pecans or almonds, to the batter for added crunch.
- You can add a streusel topping made with brown sugar, flour, and butter for a sweeter muffin.
- You can substitute the raspberries and blueberries with other berries, such as strawberries or blackberries.
Tips and tricks:
- Be careful not to overmix the batter, as this can result in tough muffins.
- Use a cookie scoop to evenly distribute the batter into the muffin liners.
- If using frozen berries, make sure to thaw them 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.
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 fresh berries and a dusting of powdered sugar.
Garnishes:
Garnish the muffins with a dollop of whipped cream or a drizzle of melted white chocolate.
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.
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 milk in the recipe.
Food safety advice:
Make sure to wash the berries thoroughly before using them in the recipe.
Food history:
Muffins originated in England in the 18th century and were traditionally made with yeast. The modern-day muffin, which is made with baking powder instead of yeast, was popularized in the United States in the early 20th century.
Flavor profiles:
The Razzleberry Muffins have a sweet and tangy flavor from the combination of raspberries and blueberries.
Serving suggestions:
Serve the muffins warm with a pat of butter for a delicious breakfast or snack.
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