Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup rose hip puree
- 1/4 cup vegetable oil
- 1/4 cup milk
- 1 egg
Special equipment needed:
- Muffin tin
- Muffin liners
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Line a muffin tin with muffin liners.
3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
4. In a blender or food processor, puree the rose hips until smooth.
5. In a separate bowl, whisk together the rose hip puree, vegetable oil, milk, and egg.
6. Pour the wet ingredients into the dry ingredients and stir until just combined.
7. Spoon the batter into the muffin liners, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. 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: 18-20 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 muffins
Nutritional information:
Per serving:
Calories: 120
Fat: 5g
Carbohydrates: 18g
Protein: 2g
Sodium: 100mg
Sugar: 10g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Vegetable oil can be substituted with melted coconut oil or melted butter.
- Milk can be substituted with almond milk or soy milk.
- Rose hip puree can be substituted with any fruit puree.
Variations:
- Add 1/2 cup chopped nuts or dried fruit to the batter.
- Top the muffins with a streusel topping before baking.
- Add 1 teaspoon of cinnamon or nutmeg to the batter for extra flavor.
Tips and tricks:
- Use a cookie scoop to evenly distribute the batter into the muffin liners.
- Do not overmix the batter, as this can result in tough muffins.
- 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, place them in a 350°F (175°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the muffins on a platter or in a basket lined with a cloth napkin.
Garnishes:
Garnish the muffins with a sprinkle of powdered sugar or a dollop of whipped cream.
Pairings:
Serve the muffins with a cup of tea or coffee.
Suggested side dishes:
Serve the muffins with a side of fresh fruit or yogurt.
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 rose hip puree in the batter.
Food safety advice:
Make sure to wash the rose hips thoroughly before pureeing them.
Food history:
Rose hips have been used for centuries for their medicinal properties and are a rich source of vitamin C.
Flavor profiles:
Rose hips have a slightly tart and fruity flavor.
Serving suggestions:
Serve the muffins as a breakfast or brunch item.
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