The Development of Allergen-Free Blueberry Muffins
The essay below highlights how preferences play a key role in the development of recipes for different foods and beverages. The muffin is the subject of this essay and a new recipe for muffins that excludes common allergens is developed. The recipe includes a list of ingredients and step by step instructions on how to go about the entire process of making the muffins.
Keywords:
Preference, allergens, ingredients, recipe, directions.
Introduction:
This essay is based on preliminary research in a bid to create a recipe for a food development project. The goal of the entire project is to create an allergen-free blueberry muffin that mimics muffins made by Starbucks. This research work in particular aims to highlight an alternative way of making pastries and in particular muffins without allergens. People are increasingly becoming choosy, and with the availability of cheap alternatives at every turn, it is prudent that pastry sellers and bakeries find ways for people with special needs and tastes.
Muffins are commonplace in many homes and breakfast restaurants. They are delicious and loved by many. However, most recipes for preparing muffins usually include certain elements which may not be universally appropriate. These include; gluten, dairy, and eggs among others.
Recipe Development:
The ingredients include; three tablespoons of flaxseeds, six tablespoon of water, one cup of yogurt free of dairy, one tablespoon of vanilla extract, two tablespoons of coconut oil, one tablespoon of salt, one and a half tablespoons of cinnamon, two and a half cups of certified gluten-free oatmeal, one tablespoon of baking powder, 3 large bananas, and finally one cup of dried mixed cranberries, raisins, chopped dates and chocolate free of dairy.
The directions for preparing the muffins after gathering all the ingredients are as follows. Firstly, add a suitable measurement of grounded flax seeds into a bowl and add water then set the mixture aside. Then, preheat the oven to 340 degrees Fahrenheit and prepare the oven for an indirect grill procedure. Afterward, prepare a baking tray for muffins specifically. Use the blender to grind half the oatmeal to a coarse flour-like mixture. After this, use a big bowl to pound the bananas, vanilla, yogurt, and coconut oil into a paste-like mixture. Soak the mixture in water and add the oatmeal, salt, cinnamon and baking powder into the paste-like mixture. Afterward, add the cranberries or raisins or any other alternatives options available.
After the mixing is done, fill the muffin cavities with butter and the dough. The ratio is one part butter to three parts dough. Finally, ensure that the dough is heated in indirect heat for roughly twenty minutes before removing them when they are firm. Let the muffins cool and serve; preferably with a drink.
