Thru Instagram, I get to know this famous Calamansi muffin from Boracay. The celebrities rave about it so much and make it a point to buy lots as a pasalubong whenever they went to the island.
I haven't been to Bora for a long time now and so I have absolutely no idea how it taste like but still I'm so curious about it.
I'm a follower of Erwan Heusaff's blog thefatkidinside and I was so happy when he posted the food hack version of this very famous muffin, needless to say, I have to try it out. This is on top of my list of must try even though at that time Erwan posted it, I don't have an oven yet...the power of wishful thinking.
And today is the day I get to try this recipe. Full details and video can be found here
Ingredients:
1 1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
8 Tbsp unsalted butter, at room temp. + more to butter the ramekins
1 c sugar
2 large eggs
1/2 cup milk (or buttermilk)
Zest from 1 lemon or lime
1/3 c calamansi juice (freshly squeezed) – or lemon, or key limes
1 tbsp of lemon juice
Steps:
Pre heat oven to 210 celsius
1. mix all the dry ingredients first. Set aside
2. In a mixer: butter + sugar until creamy. 1 egg, then mix. 1 more egg, mix again. On low, add the milk, juices, rind, dry mix. Mix until smooth.
3. Butter ramekins, and fill to 3/4
4. Place in the oven, automatically reduce heat to 175.
Keep an eye on them until they puff up and get a nice muffin top (dome) and a stick comes clean when inserted. (usually 15mins).
Notes:
My first batch didn't puff up as well but on my second batch, by accidental mistake, the oven is still at 200 celsius on the first 13 minutess and when I saw it, I put it back to 170 and baked it for 4 minutes more. It puffed up and looks more enticing than the first batch.
First Batch:
Second Batch:
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