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 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsweetened applesauce
- 1/2 cup Red Bush tea, brewed and cooled
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chopped apples
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
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, baking soda, salt, cinnamon, ginger, and nutmeg.
3. In another mixing bowl, whisk together the applesauce, Red Bush tea, vegetable oil, egg, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in the chopped apples.
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. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Temperature:
375°F (190°C)
Serving size:
12 muffins
Nutritional information:
Per serving:
Calories: 168
Fat: 6g
Saturated Fat: 1g
Cholesterol: 16mg
Sodium: 222mg
Potassium: 120mg
Carbohydrates: 27g
Fiber: 1g
Sugar: 11g
Protein: 2g
Substitutions for ingredients:
- Instead of Red Bush tea, you can use any other type of tea or even milk.
- You can use any type of oil in place of vegetable oil.
- You can use any type of apple in this recipe.
Variations:
- Add 1/2 cup of chopped nuts, such as walnuts or pecans, to the batter.
- Add 1/2 cup of raisins or dried cranberries to the batter.
- Add 1/2 cup of shredded carrots to the batter for a carrot-apple muffin.
Tips and tricks:
- Don't overmix the batter, as this can result in tough muffins.
- Use a cookie scoop to easily portion out the batter into the muffin liners.
- You can sprinkle the tops of the muffins with cinnamon sugar before baking for an extra touch of sweetness.
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:
Reheat the muffins in the microwave for 10-15 seconds, or in a 350°F (175°C) oven for 5-10 minutes.
Presentation ideas:
Serve the muffins on a platter or in a basket lined with a cloth napkin.
Garnishes:
Sprinkle the tops of the muffins with powdered sugar or cinnamon sugar.
Pairings:
Serve the muffins with a cup of Red Bush tea or coffee.
Suggested side dishes:
Serve the muffins with a side of fresh fruit or yogurt.
Troubleshooting advice:
- If the muffins are too dry, try adding a bit more applesauce or oil to the batter.
- If the muffins are too wet, try reducing the amount of liquid in the recipe or adding a bit more flour.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before preparing the recipe. Store the muffins properly to prevent any foodborne illnesses.
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 or baking soda, was first popularized in the United States in the early 1900s.
Flavor profiles:
These muffins have a warm and comforting flavor, thanks to the cinnamon, ginger, and nutmeg. The apples add a sweet and juicy crunch.
Serving suggestions:
These muffins are perfect for breakfast, brunch, or as a snack.
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Taste: Sweet, Fruity, Moist, Cinnamon, Cinnamon-Y