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 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup tayberries, fresh or frozen
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Rubber spatula
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line a muffin tin with muffin liners.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate mixing bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
5. Gently fold in the tayberries.
6. Divide the batter evenly among the muffin cups, 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. Remove the muffins from the oven and let them 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
Temperature:
375°F (190°C)
Serving size:
Makes 12 muffins
Nutritional information:
Calories per serving: 206
Fat: 9g
Carbohydrates: 27g
Protein: 4g
Fiber: 1g
Sugar: 11g
Substitutions for ingredients:
- You can use any type of berry in place of tayberries, such as raspberries or blackberries.
- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Variations:
- Add 1/2 cup of chopped nuts, such as pecans or walnuts, to the batter for added texture and flavor.
- Replace the tayberries with chocolate chips for a decadent twist.
- Add 1 teaspoon of cinnamon to the batter for a warm, spicy flavor.
Tips and tricks:
- Do not overmix the batter, as this can result in tough muffins.
- Use a rubber spatula to gently fold in the tayberries to avoid crushing them.
- If using frozen tayberries, do not thaw them before adding them to the batter.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store leftover muffins in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat muffins, wrap them in a damp paper towel and microwave for 15-20 seconds, or until warmed through.
Presentation ideas:
Serve the muffins on a platter or individual plates, and sprinkle with powdered sugar for a decorative touch.
Garnishes:
Garnish the muffins with fresh tayberries or a dollop of whipped cream.
Pairings:
Serve 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 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 baking them for a few extra minutes or reducing the amount of liquid in the batter.
Food safety advice:
- Make sure to wash the tayberries thoroughly before using them in the recipe.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
Food history:
Tayberries are a cross between a blackberry and a raspberry, and were first developed in Scotland in the 1970s.
Flavor profiles:
Tayberries have a sweet and slightly tart flavor, similar to raspberries.
Serving suggestions:
Serve the muffins warm or at room temperature, with a cup of coffee or tea.
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