Ingredients with Measurements:
- 1 cup Red River cereal
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
Special equipment needed:
- Muffin tin
- Mixing bowl
- Measuring cups and spoons
- Whisk or electric mixer
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a mixing bowl, combine Red River cereal, flour, brown sugar, baking powder, and salt.
3. In a separate bowl, whisk together milk, vegetable oil, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Grease a muffin tin or line with muffin cups.
6. Spoon the batter into the muffin cups, filling each about 2/3 full.
7. Bake for 18-20 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 removing from the muffin tin.
- Time:
Preparation time: 10 minutes
- Cooking time: 18-20 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- Makes 12 muffins
Nutritional information:
- Calories per serving: 190
- Total fat: 9g
- Saturated fat: 1.5g
- Cholesterol: 30mg
- Sodium: 200mg
- Total carbohydrates: 25g
- Dietary fiber: 2g
- Sugars: 11g
- Protein: 3g
Substitutions for ingredients:
- Red River cereal can be substituted with any other whole grain cereal.
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Brown sugar can be substituted with white sugar or a sugar substitute.
- Milk can be substituted with almond milk, soy milk, or any other non-dairy milk.
- Vegetable oil can be substituted with melted coconut oil or melted butter.
- Eggs can be substituted with a flax egg or applesauce for a vegan option.
Variations:
- Add 1/2 cup of chopped nuts or dried fruit to the batter for added texture and flavor.
- Substitute the vanilla extract with almond extract or maple extract for a different flavor.
- Add 1 teaspoon of cinnamon or pumpkin pie spice to the batter for a fall twist.
Tips and tricks:
- Don't overmix the batter, as this can result in tough muffins.
- Use a cookie scoop or ice cream scoop to evenly distribute the batter into the muffin cups.
- Let the muffins cool in the tin for a few minutes before removing to prevent them from falling apart.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
Storage instructions:
- Store leftover muffins in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
Reheating instructions:
- To reheat, microwave for 10-15 seconds or place in a preheated oven at 350°F for 5-10 minutes.
Presentation ideas:
- Serve the muffins on a platter with a dusting of powdered sugar or a drizzle of glaze.
Garnishes:
- Top the muffins with a dollop of whipped cream or a sprinkle of chopped nuts.
Pairings:
- Serve the muffins with a cup of coffee or tea for breakfast or as a 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.
Food safety advice:
- Make sure to properly store the muffins to prevent spoilage.
- Always wash your hands and utensils before preparing food to prevent contamination.
Food history:
- Red River cereal is a popular Canadian cereal made from a blend of whole grain wheat, rye, and flaxseed.
Flavor profiles:
- These muffins have a nutty and slightly sweet flavor from the Red River cereal and brown sugar.
Serving suggestions:
- Serve these muffins warm with a pat of butter or jam for a delicious breakfast or snack.
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