Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup soy milk
- 1/4 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
Special Equipment Needed:
- Muffin pan
- Muffin liners
- Mixing bowl
- Whisk or fork
- Measuring cups and spoons
Step-by-Step Instructions:
1. Preheat the oven to 375°F (190°C). Line a muffin pan with muffin liners.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together the soy milk, vegetable oil, egg, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Spoon the batter into the muffin liners, 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 pan and let them cool on a wire rack.
Time:
Preparation time: 10 minutes
Cooking time: 18-20 minutes
Total time: 28-30 minutes
Temperature:
375°F (190°C)
Serving size:
This recipe makes 12 muffins.
Nutritional information:
Each muffin contains approximately:
- 160 calories
- 5g fat
- 25g carbohydrates
- 3g protein
- 1g fiber
- 10g sugar
Substitutions for ingredients:
- You can use any type of milk instead of soy milk.
- You can use any type of oil instead of vegetable oil.
- You can use a flax egg or applesauce instead of the egg to make this recipe vegan.
Variations:
- Add 1 cup of fresh or frozen berries to the batter for a fruity twist.
- Add 1/2 cup of chocolate chips or chopped nuts for a decadent treat.
- Add 1 teaspoon of cinnamon or pumpkin pie spice for a warm and cozy flavor.
Tips and Tricks:
- Do not overmix the batter, as this can result in tough muffins.
- Use a cookie scoop or ice cream scoop to easily portion the batter into the muffin liners.
- Let the muffins cool completely before storing them to prevent moisture buildup.
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, microwave them for 10-15 seconds or bake them in a 350°F (175°C) oven for 5-10 minutes.
Presentation Ideas:
Serve the muffins on a platter or in a muffin basket for a rustic look.
Garnishes:
Sprinkle powdered sugar or cinnamon on top of the muffins for a finishing touch.
Pairings:
These muffins pair well with a cup of coffee or tea for breakfast or a snack.
Suggested Side Dishes:
Serve these muffins with fresh fruit or yogurt for a balanced breakfast.
Troubleshooting Advice:
- If the muffins are too dry, try adding a tablespoon of milk to the batter.
- If the muffins are too wet, try reducing the amount of liquid in the recipe or adding a tablespoon of flour to the batter.
Food Safety Advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with the batter to prevent cross-contamination.
- Store the muffins properly to prevent spoilage.
Food History:
Muffins originated in England in the 10th century and were traditionally made with yeast. The modern-day muffin, which is similar to a quick bread, became popular in the United States in the 19th century.
Flavor Profiles:
These muffins have a light and fluffy texture with a slightly sweet flavor.
Serving Suggestions:
Serve these muffins for breakfast, brunch, or as a snack.
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