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
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup Sirop de Liège (Belgian fruit spread made from apples and pears)
Special equipment needed:
- Muffin tin
- Muffin liners
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 a separate mixing bowl, whisk together the melted butter, eggs, buttermilk, and Sirop de Liège until well combined.
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 2/3 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 them 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: 18-20 minutes
Total time: 35 minutes
Temperature:
375°F (190°C)
Serving size:
12 muffins
Nutritional information:
Calories: 230
Fat: 10g
Carbohydrates: 31g
Protein: 4g
Sodium: 250mg
Sugar: 14g
Fiber: 1g
Substitutions for ingredients:
- Sirop de Liège can be substituted with any fruit spread or jam of your choice.
Variations:
- Add chopped nuts or chocolate chips to the batter for added texture and flavor.
- Top the muffins with a streusel topping before baking for a crunchy topping.
- Use different types of fruit spreads or jams to create different flavor combinations.
Tips and tricks:
- 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 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 aluminum foil and heat 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 cake stand for a beautiful presentation.
Garnishes:
Garnish the muffins with a dusting of powdered sugar or a dollop of whipped cream.
Pairings:
Serve the muffins with a cup of coffee or tea for a delicious breakfast or snack.
Suggested side dishes:
Serve the muffins with fresh fruit or yogurt for a balanced breakfast or snack.
Troubleshooting advice:
- If the muffins are too dry, try adding a tablespoon or two of milk to the batter.
- If the muffins are too moist, try reducing the amount of Sirop de Liège or adding a tablespoon or two of flour to the batter.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands and utensils before preparing the muffins.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
Food history:
Sirop de Liège is a traditional Belgian fruit spread made from apples and pears. It has been a staple in Belgian cuisine for centuries and is often used as a condiment or ingredient in savory and sweet dishes.
Flavor profiles:
Sirop de Liège has a sweet and tangy flavor with notes of caramel and spice.
Serving suggestions:
Serve the muffins warm or at room temperature for a delicious breakfast or snack.
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Region: Belgian