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 cup Skyr (Icelandic yogurt)
- 1/2 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
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 paper 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 Skyr, milk, vegetable oil, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the raspberries.
6. Divide the batter evenly among the muffin cups, 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. 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: 20-25 minutes
Total time: 35-40 minutes
Temperature:
375°F (190°C)
Serving size:
12 muffins
Nutritional information:
Calories: 210
Fat: 9g
Carbohydrates: 28g
Protein: 5g
Fiber: 1g
Sugar: 11g
Substitutions for ingredients:
- Skyr can be substituted with Greek yogurt or sour cream.
- Raspberries can be substituted with any other berry or fruit of your choice.
Variations:
- Add lemon zest or juice for a citrusy twist.
- Add chocolate chips or chopped nuts for extra texture.
- Use different fruit combinations, such as blueberries and strawberries.
Tips and tricks:
- Do not overmix the batter, as this can result in tough muffins.
- Use fresh raspberries for the best flavor and texture.
- If using frozen raspberries, 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, or in the refrigerator for up to 5 days.
Reheating instructions:
To reheat the muffins, microwave them for 10-15 seconds or until warm, or place them in a 350°F (175°C) oven for 5-10 minutes.
Presentation ideas:
Serve the muffins on a platter or cake stand for a beautiful presentation.
Garnishes:
Garnish the muffins with fresh raspberries or a dusting of powdered sugar.
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 a yogurt parfait for a balanced breakfast.
Troubleshooting advice:
- If the muffins are too dry, try adding a bit more milk or oil to the batter.
- If the muffins are too wet, try reducing the amount of Skyr or adding a bit more flour to the batter.
Food safety advice:
- Make sure to wash your hands and all utensils thoroughly before preparing the muffins.
- Store the muffins properly to prevent spoilage.
Food history:
Skyr is a traditional Icelandic dairy product that has been consumed for centuries. It is similar to yogurt, but has a thicker and creamier texture.
Flavor profiles:
These Skyr and Raspberry Muffins are sweet and tangy, with a burst of fresh raspberry flavor.
Serving suggestions:
Serve the muffins warm or at room temperature for the best flavor and texture.
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Region: Icelandic