Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup sugar beet syrup
- 1/2 cup milk
- 1/2 cup vegetable oil
- 2 eggs
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Special equipment needed:
- Muffin tin
- Mixing bowl
- Whisk or electric mixer
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C) and grease a muffin tin or line with paper liners.
2. In a mixing bowl, whisk together the flour, baking powder, and salt.
3. In another bowl, beat the eggs and then add the sugar beet syrup, milk, and vegetable oil. Mix until well combined.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
5. Spoon the batter into the muffin tin, filling each cup 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 from the oven and let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 10 minutes
Cooking time: 18-20 minutes
Total time: 30 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 muffins
Nutritional information:
Per serving (1 muffin):
Calories: 190
Fat: 9g
Carbohydrates: 24g
Protein: 3g
Sodium: 150mg
Sugar: 10g
Substitutions for ingredients:
- Sugar beet syrup can be substituted with honey or maple syrup.
- Vegetable oil can be substituted with melted butter or coconut oil.
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
Variations:
- Add 1/2 cup of chopped nuts or dried fruit to the batter.
- Add 1 teaspoon of cinnamon or other spices to the batter.
- Top the muffins with a streusel topping before baking.
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 into the muffin tin.
- Let the muffins cool completely before storing or freezing.
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, microwave the muffins for 10-15 seconds or until warm, or place in a 350°F (180°C) oven for 5-10 minutes.
Presentation ideas:
Serve the muffins on a platter or in a basket lined with a cloth napkin.
Garnishes:
Dust the muffins with powdered sugar or drizzle with additional sugar beet syrup.
Pairings:
Serve the muffins with a cup of coffee or tea.
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 wet, try reducing the amount of liquid in the recipe.
Food safety advice:
- Make sure to wash your hands and all equipment before preparing the recipe.
- Store the muffins properly to prevent spoilage.
Food history:
Sugar beet syrup is a traditional sweetener in Europe, particularly in Germany and Austria.
Flavor profiles:
These muffins have a sweet and earthy flavor from the sugar beet syrup, with a light and fluffy texture.
Serving suggestions:
Enjoy these muffins for breakfast, as a snack, or as a dessert.
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Taste: Sweet, Nutty, Earthy, Caramelized