Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sunflower seeds
- 1/2 cup unsweetened applesauce
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 egg
- 1 medium apple, peeled and chopped
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Line a muffin tin with muffin liners.
3. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and sunflower seeds.
4. In another mixing bowl, whisk together the applesauce, milk, vegetable oil, and egg.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Fold in the chopped apple.
7. Divide the batter evenly among the muffin cups.
8. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
9. Remove from the oven and let cool in the muffin tin for 5 minutes.
10. Transfer the muffins to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 33-35 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 muffins
Nutritional information:
Per serving:
Calories: 178
Fat: 7g
Saturated Fat: 1g
Cholesterol: 16mg
Sodium: 225mg
Carbohydrates: 26g
Fiber: 2g
Sugar: 12g
Protein: 4g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Honey or maple syrup can be used instead of sugar.
- Chopped nuts can be used instead of sunflower seeds.
- Greek yogurt can be used instead of applesauce.
- Soy milk or almond milk can be used instead of milk.
- Coconut oil or melted butter can be used instead of vegetable oil.
- Any type of apple can be used.
Variations:
- Add 1 teaspoon of cinnamon to the dry ingredients for a spiced flavor.
- Add 1/2 cup of raisins or dried cranberries for extra sweetness.
- Add 1/2 cup of shredded carrots for a vegetable twist.
- Add 1/2 cup of shredded cheddar cheese for a savory muffin.
Tips and tricks:
- Do not overmix the batter to avoid tough muffins.
- Use a cookie 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.
- Freeze the muffins for up to 3 months and thaw them overnight in the fridge before reheating.
Storage instructions:
Store the muffins in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave the muffins for 10-15 seconds or until warm.
Presentation ideas:
Serve the muffins on a platter or in a basket lined with a cloth napkin.
Garnishes:
Sprinkle some powdered sugar or cinnamon on top of the muffins.
Pairings:
Serve the muffins with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or yogurt parfait.
Troubleshooting advice:
- If the muffins are too dry, add a tablespoon of milk to the batter.
- If the muffins are too wet, add a tablespoon of flour to the batter.
- If the muffins are sticking to the muffin liners, let them cool completely before removing them.
Food safety advice:
- Wash your hands before handling food.
- Use clean utensils and equipment.
- Store the muffins in a cool and dry place.
Food history:
Muffins originated in England in the 18th century and were traditionally made with yeast. The American version of muffins is a quick bread that uses baking powder or baking soda as a leavening agent.
Flavor profiles:
The sunflower seeds add a nutty flavor and crunch to the muffins, while the apples provide sweetness and moisture.
Serving suggestions:
Serve the muffins for breakfast, brunch, or as a snack.
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