Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 cup unsalted butter, melted and cooled
- 1 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup rhubarb, chopped
- 1/4 cup crystallized ginger, chopped
Special equipment needed:
- Muffin tin
- Muffin liners
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, salt, and ground ginger.
3. In a separate mixing bowl, whisk together the melted butter, buttermilk, egg, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Fold in the chopped rhubarb and crystallized ginger.
6. Fill each muffin liner about 3/4 full with the batter.
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 5 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:
Makes 12 muffins
Nutritional information:
Calories per serving: 213
Fat: 9g
Carbohydrates: 30g
Protein: 4g
Fiber: 1g
Sugar: 12g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Granulated sugar can be substituted with brown sugar or coconut sugar.
- Buttermilk can be substituted with regular milk or a non-dairy milk alternative.
- Rhubarb can be substituted with strawberries or raspberries.
- Crystallized ginger can be substituted with fresh ginger.
Variations:
- Add a streusel topping made with flour, sugar, and butter for extra crunch.
- Add a cream cheese filling for a more decadent muffin.
- Use different spices such as cinnamon or nutmeg instead of ginger.
Tips and tricks:
- Be sure to chop the rhubarb and crystallized ginger into small pieces to ensure even distribution throughout the muffins.
- Do not overmix the batter as this can result in tough muffins.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to prevent them from becoming soggy.
Storage instructions:
Store the muffins in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place the muffins 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 rhubarb and ginger slices for a pop of color.
Garnishes:
Garnish with a sprinkle of powdered sugar or a dollop of whipped cream.
Pairings:
Pair with a cup of hot tea or coffee for a cozy breakfast or snack.
Suggested side dishes:
Serve with a side of fresh fruit or yogurt for a balanced breakfast.
Troubleshooting advice:
- If the muffins are too dry, try adding a bit more buttermilk or a splash of milk to the batter.
- If the muffins are too wet, try reducing the amount of rhubarb or crystallized ginger.
Food safety advice:
Be sure to wash the rhubarb thoroughly before using it in the recipe.
Food history:
Rhubarb has been used in cooking for centuries and was originally grown for medicinal purposes.
Flavor profiles:
The tartness of the rhubarb pairs perfectly with the sweetness of the crystallized ginger, while the ground ginger adds a warm and spicy flavor.
Serving suggestions:
Serve the muffins warm or at room temperature for breakfast, brunch, or as a snack.
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