Eat Well Bake Often

Calamansi Muffins Version 2.


So the boyfie asked me to bake Calamansi Muffins for his Canadian client who recently went to Boracay and have eaten the famous muffins there. I still had calamansi leftover from the first batch so I decided to use those.

I used the same exact recipe, but the outcome I got was different — in a good way. Maybe it’s the heat from the oven, but this batch puffed like real muffins do! Haha It had a softer, cake-y texture compared to the first batch, which was  a little dense. Tasted better, too. The balance between tangy and sweetness was noticeable. And I just couldn’t get enough!

The oven temperature was the same, but since I was baking cheesecake in the lowermost shelf, I had to place the muffins on top of the cheesecake, whick exposed it to more heat. 5 minutes in and it puffed up and was golden on top. I turned the tins around and baked it for another 10 minutes via convection setting of my oven. And viola! Really good calamansi muffins!

Related: Calamansi Muffins.


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