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
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sweet violet petals, washed and dried
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowl
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat your oven to 375°F (190°C). Line a muffin tin with muffin liners.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the melted butter, milk, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Gently fold in the sweet violet petals.
6. Spoon the batter into the muffin liners, filling each about 2/3 full.
7. Bake for 18-20 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: 18-20 minutes
Total time: 35 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 muffins
Nutritional information:
Calories: 190
Fat: 9g
Carbohydrates: 24g
Protein: 3g
Sodium: 220mg
Sugar: 10g
Substitutions for ingredients:
- Sweet violet petals can be substituted with other edible flowers such as lavender or rose petals.
Variations:
- Add 1/2 cup of chopped nuts such as almonds or pecans to the batter.
- Replace the sweet violet petals with 1/2 cup of fresh blueberries.
- Add 1/2 teaspoon of ground cinnamon to the dry ingredients for a warm, spicy flavor.
Tips and tricks:
- Be gentle when folding in the sweet violet petals to avoid crushing them.
- Use a cookie scoop to easily and evenly distribute the batter into the muffin liners.
- Store any leftover muffins in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store any leftover muffins in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the muffins, wrap them in aluminum foil and bake in a 350°F (175°C) oven for 5-10 minutes.
Presentation ideas:
Serve the muffins on a platter with a dusting of powdered sugar and a few fresh sweet violet petals on top.
Garnishes:
Dust with powdered sugar and top with fresh sweet violet petals.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or yogurt.
Troubleshooting advice:
- If the muffins are browning too quickly, cover them with aluminum foil halfway through baking.
- If the muffins are not rising properly, make sure your baking powder and baking soda are fresh.
Food safety advice:
Make sure to wash the sweet violet petals thoroughly before using them in the recipe.
Food history:
Sweet violets have been used in culinary applications for centuries, particularly in Europe. They were often used to flavor desserts and beverages.
Flavor profiles:
Sweet, floral, and slightly herbal.
Serving suggestions:
Serve the muffins warm or at room temperature.
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