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
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 cup mashed sansapote fruit (about 2 medium fruits)
- 1/2 cup milk
- 1 teaspoon vanilla extract
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Measuring cups and spoons
- 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 large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In another mixing bowl, whisk together the melted butter, eggs, mashed sansapote fruit, milk, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Remove the muffins from the oven and let 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
Total time: 35 minutes
5. Temperature:
375°F (190°C)
Serving size:
Makes 12 muffins
Nutritional information:
Per serving (1 muffin):
Calories: 210
Fat: 9g
Saturated Fat: 5g
Cholesterol: 50mg
Sodium: 220mg
Carbohydrates: 29g
Fiber: 1g
Sugar: 12g
Protein: 4g
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.
- Unsalted butter can be substituted with salted butter or coconut oil.
- Milk can be substituted with almond milk, soy milk, or coconut milk.
Variations:
- Add chopped nuts, such as pecans or walnuts, to the batter.
- Add chocolate chips or dried fruit, such as raisins or cranberries, to the batter.
- Top the muffins with streusel or crumb topping before baking.
Tips and tricks:
- Be sure to mash the sansapote fruit well, as any large chunks may affect the texture of the muffins.
- Do not overmix the batter, as this can result in tough muffins.
- Use a cookie scoop or ice cream scoop to evenly distribute the batter among the muffin cups.
- Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Storage instructions:
Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Reheating instructions:
To reheat the muffins, place them in a preheated 350°F (175°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the muffins on a platter or cake stand for a beautiful presentation.
Garnishes:
Garnish the muffins with a dusting of powdered sugar or a dollop of whipped cream.
Pairings:
Pair the muffins with a cup of coffee or tea for a delicious breakfast or snack.
Suggested side dishes:
Serve the muffins with a side of fresh fruit or yogurt for a balanced breakfast or snack.
Troubleshooting advice:
- If the muffins are too dry, try adding a bit more milk to the batter.
- If the muffins are too wet, try reducing the amount of sansapote fruit or increasing the amount of flour.
Food safety advice:
Be sure to wash the sansapote fruit thoroughly before using it in the recipe.
Food history:
Sansapote fruit, also known as custard apple, is a tropical fruit native to South America. It is often used in desserts and baked goods for its sweet, custard-like flavor.
Flavor profiles:
The sansapote muffins have a sweet and slightly tangy flavor, with hints of cinnamon and nutmeg.
Serving suggestions:
Serve the muffins warm or at room temperature for a delicious breakfast or snack.
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