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 and cooled
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh red mulberries, washed and stemmed
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Rubber spatula
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, eggs, milk, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Gently fold in the red mulberries.
6. Using a spoon or cookie scoop, fill each muffin liner about 2/3 full with the batter.
7. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. 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
Total time: 35 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 muffins
Nutritional information:
Calories: 196
Fat: 8g
Carbohydrates: 27g
Protein: 4g
Fiber: 1g
Sugar: 10g
Substitutions for ingredients:
- Red mulberries can be substituted with any other type of berry such as blueberries or raspberries.
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Granulated sugar can be substituted with honey or maple syrup.
- Unsalted butter can be substituted with vegetable oil or coconut oil.
- Milk can be substituted with almond milk or soy milk.
Variations:
- Add a streusel topping made with brown sugar, flour, and butter.
- Add a teaspoon of lemon zest for a citrusy flavor.
- Add a teaspoon of cinnamon for a warm, spicy flavor.
- Add a tablespoon of chia seeds for added nutrition.
Tips and tricks:
- Do not overmix the batter as it can result in tough muffins.
- Use a cookie scoop to ensure even-sized muffins.
- Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Storage instructions:
Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Reheating instructions:
To reheat muffins, place them in a 350°F (175°C) oven for 5-10 minutes or microwave them for 10-15 seconds.
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 sprinkle of chopped nuts.
Pairings:
Pair the muffins with a cup of 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 of milk to the batter.
- If the muffins are too wet, try adding a tablespoon of flour to the batter.
- If the muffins are not rising properly, make sure the baking powder and baking soda are fresh.
Food safety advice:
Make sure to wash the red mulberries thoroughly before using them in the recipe.
Food history:
Mulberries have been cultivated for thousands of years and are native to Asia, Europe, and North America. They are often used in jams, pies, and other baked goods.
Flavor profiles:
Red mulberries have a sweet and slightly tart flavor that pairs well with baked goods.
Serving suggestions:
Serve the muffins warm with a pat of butter or a drizzle of honey.
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