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
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh rowan berries, washed and dried
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Rubber spatula
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, buttermilk, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Fold in the rowan berries gently with a rubber spatula.
6. Spoon the batter into the muffin liners, filling each about 3/4 full.
7. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Total time: 35-40 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 muffins
Nutritional information:
Calories: 211
Fat: 10g
Saturated Fat: 6g
Cholesterol: 54mg
Sodium: 256mg
Carbohydrates: 26g
Fiber: 1g
Sugar: 10g
Protein: 4g
Substitutions for ingredients:
- Rowan berries can be substituted with any other tart berry such as cranberries or raspberries.
- Buttermilk can be substituted with regular milk or yogurt.
Variations:
- Add chopped nuts such as walnuts or pecans to the batter for added texture.
- Add lemon zest for a citrusy twist.
- Add a streusel topping made with flour, sugar, and butter for a crunchy topping.
Tips and tricks:
- Do not overmix the batter as it can result in tough muffins.
- Use fresh rowan berries for the best flavor.
- If using frozen berries, thaw them completely and pat them dry 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 them in a preheated oven at 350°F (180°C) for 10-15 minutes.
Presentation ideas:
Serve the muffins on a platter with a dusting of powdered sugar.
Garnishes:
Garnish the muffins with fresh rowan berries or a dollop of whipped cream.
Pairings:
Pair the muffins with a cup of hot 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, add a tablespoon of milk to the batter.
- If the muffins are too wet, add a tablespoon of flour to the batter.
Food safety advice:
Wash the rowan berries thoroughly before using them in the recipe.
Food history:
Rowan berries have been used in traditional medicine for centuries and are known for their high vitamin C content.
Flavor profiles:
The rowan berries add a tart and slightly sweet flavor to the muffins.
Serving suggestions:
Serve the muffins as a breakfast or snack item.
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