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
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup fresh blackberries
- 2 tablespoons finely chopped fresh rose leaves
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- 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 another mixing bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Fold in the blackberries and rose leaves.
6. Scoop the batter into the muffin liners, 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. Allow the muffins to cool in the tin for 5 minutes before transferring them 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:
- Calories: 202
- Fat: 9g
- Carbohydrates: 27g
- Protein: 4g
- Fiber: 1g
- Sugar: 10g
Substitutions for ingredients:
- Fresh blackberries can be substituted with frozen blackberries.
- Fresh rose leaves can be substituted with dried rose petals.
Variations:
- Substitute the blackberries with raspberries, blueberries, or strawberries.
- Add 1/2 cup of chopped nuts, such as pecans or walnuts, to the batter.
- Add 1/2 cup of chocolate chips to the batter.
Tips and tricks:
- Do not overmix the batter, as this can result in tough muffins.
- Use a cookie scoop to evenly distribute the batter into the muffin liners.
- If using frozen blackberries, do not thaw them before adding them to the batter.
Storage instructions:
- Store the muffins in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the muffins, wrap them in aluminum foil and bake in a 350°F (175°C) oven for 10-12 minutes.
Presentation ideas:
- Serve the muffins on a platter with fresh blackberries and rose petals.
Garnishes:
- Fresh blackberries
- Rose petals
Pairings:
- Serve the muffins with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Yogurt parfait
Troubleshooting advice:
- If the muffins are too dry, try adding an extra tablespoon of buttermilk to the batter.
- If the muffins are too wet, try reducing the amount of buttermilk in the batter by 1/4 cup.
Food safety advice:
- Wash the blackberries and rose leaves thoroughly before using them in the recipe.
Food history:
- Muffins originated in England in the 10th century and were traditionally made with yeast.
Flavor profiles:
- The muffins have a sweet and slightly tangy flavor from the blackberries and buttermilk, with a subtle floral note from the rose leaves.
Serving suggestions:
- Serve the muffins for breakfast or as a snack.
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