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 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup finely chopped rose apples
Special Equipment Needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Wooden spoon
- 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, and nutmeg.
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 stir until just combined.
5. Fold in the chopped rose apples.
6. Divide the batter evenly among the muffin cups.
7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
8. Remove from the oven and let cool for 5 minutes in the muffin tin before transferring 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 per serving: 202
Fat per serving: 9g
Carbohydrates per serving: 27g
Protein per serving: 3g
Substitutions for ingredients:
- Rose apples can be substituted with any other type of apple.
- 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.
- Unsalted butter can be substituted with coconut oil or vegetable oil.
- Milk can be substituted with almond milk or soy milk.
Variations:
- Add 1/2 cup chopped walnuts or pecans to the batter for added crunch.
- Top each muffin with a sprinkle of cinnamon sugar before baking.
- Add 1/2 cup raisins or dried cranberries to the batter for added sweetness.
- Substitute the rose apples with chopped pears or peaches.
Tips and Tricks:
- Be sure to finely chop the rose apples so they distribute evenly throughout the batter.
- Do not overmix the batter as this can result in tough muffins.
- Use a cookie scoop to evenly distribute the batter among the muffin cups.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
Storage Instructions:
Store leftover muffins in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
To reheat muffins, wrap them in a damp paper towel and microwave for 10-15 seconds.
Presentation Ideas:
Serve the muffins on a platter with a dusting of powdered sugar and a sprig of fresh rosemary.
Garnishes:
Sprinkle the muffins with a dusting of powdered sugar or cinnamon sugar before serving.
Pairings:
Serve the muffins with a cup of hot tea or coffee for a cozy 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 an extra tablespoon of milk to the batter.
- If the muffins are too wet, try reducing the amount of chopped apples in the batter.
- If the muffins are not rising properly, make sure your baking powder and baking soda are fresh.
Food Safety Advice:
- Be sure to wash and dry the rose apples thoroughly before chopping them.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
Food History:
The rose apple, also known as the water apple, is a tropical fruit native to Southeast Asia. It is often used in desserts and baked goods for its sweet and floral flavor.
Flavor Profiles:
The rose apple muffins have a sweet and slightly floral flavor from the rose apples, with warm notes of cinnamon and nutmeg.
Serving Suggestions:
Serve the muffins warm or at room temperature for breakfast, brunch, or as a snack.
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