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 and cooled
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh red currants, washed and stemmed
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 red currants.
6. Divide the batter evenly among the muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
8. Remove from the oven and let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 muffins
Nutritional information:
Calories: 195
Fat: 8g
Carbohydrates: 27g
Protein: 4g
Sodium: 170mg
Fiber: 1g
Sugar: 11g
Substitutions for ingredients:
- Red currants can be substituted with other berries such as raspberries or blueberries.
- Milk can be substituted with almond milk or soy milk for a dairy-free option.
- All-purpose flour can be substituted with gluten-free flour for a gluten-free option.
Variations:
- Add lemon zest to the batter for a citrusy twist.
- Top the muffins with a streusel topping made with brown sugar, flour, and butter before baking.
- Add chopped nuts such as almonds or pecans to the batter for added texture.
Tips and tricks:
- Be gentle when folding in the red currants to avoid crushing them.
- Do not overmix the batter to avoid tough muffins.
- Use an ice cream scoop to evenly divide the batter among the muffin cups.
Storage instructions:
Store the muffins in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave the muffins for 10-15 seconds or until warm.
Presentation ideas:
Serve the muffins on a platter or cake stand.
Garnishes:
Dust the muffins with powdered sugar or top with whipped cream.
Pairings:
Serve the muffins with a cup of coffee or tea.
Suggested side dishes:
Serve the muffins with fresh fruit or a side salad.
Troubleshooting advice:
- If the muffins are too dry, try adding a tablespoon of milk to the batter.
- If the muffins are too wet, try reducing the amount of milk in the batter.
Food safety advice:
- Wash your hands before handling the ingredients.
- Use clean utensils and equipment.
- Store the muffins in an airtight container to prevent contamination.
Food history:
Red currants are native to Europe and have been cultivated for centuries. They are often used in jams, jellies, and baked goods.
Flavor profiles:
The muffins have a sweet and tangy flavor from the red currants and a subtle vanilla flavor.
Serving suggestions:
Serve the muffins for breakfast or as a snack.
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Taste: Sweet, Tart, Fruity, Vanilla, Vanilla-Scented