Calamansi Muffins.

Last December 2014, Don and I went to Boracay for a vacation. He was raving about the calamansi muffins that we should definitely try. Unfortunately, we didn’t know where to find it. Apparently, you have to go early in the morning because it runs out fast. We usually get up around noon! That was the biggest challenge. Haha

I was curious so I searched for recipes of the infamous muffins.  I happen to come across a food hack recipe and I wanted to try it out.  This was through Pepper.ph.

I haven’t tried using my oven so this was the test!

NOTE: I prefer listing the ingredients in the order it’s going to be used, but the recipe is exactly the same. I may have used a different technique though.

Squeeze the juice out of the calamansi and measure 1/4 cup.  I used about 70g of calamansi for this.  It’ll be safer to buy more than not have enough when you’re ready to bake!

Combine this with 1/4 cup milk.  I used the same measuring cup where I squeezed the calamansi and measured until I hit the 1/2 cup mark. Stir to combine and set this aside. Note that the mixture could curdle. Mine didn’t, but if it does, that’s totally fine.

Combine the flour, baking powder and salt. Set this aside.

Beat butter that’s at room temperature and sugar until it’s light and fluffy.

Add eggs one at a time and mix well.  Scrape off the side and bottom of the mixer to ensure that everything is well incorporated.

Alternately add the dry and milk mixture starting and ending with the dry ingredients. Okay. Was that complicated? Hehe For those who are puzzled, this just means you add the dry ingredients in 3 batches and the milk mixture in 2 batches alternately. Even simpler: Dry – Liquid – Dry – Liquid – Dry. Do not over mix. Scrape off the sides before adding the milk mixture.

Fill the muffin tins up to two-thirds full and bake in a preheated oven for 15 – 18 minutes.

If you have a non non-stick bakeware, grease the pan with butter or shortening.

See, they’ve puffed up! I stopped baking at 15 minutes and left the muffin tins inside the oven with the door slightly open to cool it slowly.

This is best eaten while it’s still warm.  Maybe better with a hot cup of coffee!