Are you dreaming of your canceled tropical holiday in a pristine beach of white fine sand and crystal clear blue waters? Have you planned your ootds and perfect angle for Instagram? Do you picture yourself out basking under the sun, quenching your thirst with fresh ripe mango shakes and people watching? We do! It’s currently freezing in Melbourne at 6 degrees and I’m writing this with cold and stiff hands! When all of our planned trips this 2020 are cancelled due to this pandemic, it turned out that it did more good by discovering all our hidden talents and skills that we never realized beforehand. So when life throws you lemons, I mean CALAMANSI! Add a bit of magic and you have a perfect balance of tangy, sweet and delicious muffin that reminds you of Boracay. Yes, this recipe is a copycat of the famous Real Coffee Calamansi Muffins.
Calamansi is also known as the Philippine lime. It’s kinda lemon, lime and orange together in one tiny fruit. It’s native to the Philippines but I guess it reached it’s way here as we have a couple of trees in the backyard. Though our calamansi back home tastes even better. Calamansi is always present in traditional Filipino cuisine. We use it in various condiments, dipping sauces, beverages, dishes, marinades, preserves, baking, etc. It’s quite versatile despite its cute size.
CALAMANSI MUFFINS ALA BORACAY
1 1/2 C All purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 c whole milk
1/4 c calamansi juice
1/2 cup butter
1 cup white sugar
Combine dry ingredients. In a medium bowl, combine flour, baking powder, and salt. Mix thoroughly and set aside.
Combine wet ingredients. In a small bowl, combine milk and calamansi juice. Set aside.
Whisk butter and sugar. In a third bowl, whisk room temperature butter and white sugar using an electric mixer for about 2-3 minutes. If you would like a healthier version, you can opt to use brown sugar, coco sugar, honey, maple syrup, etc.
Add eggs. Add the eggs one by one and mix well.
Add the dry ingredients. Add half of the flour mixture first then add in the wet ingredients. Add the remaining flour mixture. This is to ensure the fluffiness of the muffin, we don’t want a dense, stone like texture. Mix everything until well blended but never over mix. You can also add some calamansi zest if you want.
Pour mixture in pan. Transfer the batter in a greased muffin pan. You can also use a paper cup for easy cleaning.
Bake. Bake in a preheated 175C degree oven for 18-23 minutes. Preheat your oven before you start the procedure. Each ovens are different. Just make sure that whenever you test it with a bamboo skewer or a cake tester it comes out clean. If it doesn’t, it still needs a little bit more time to bake so always keep an eye on it if you want a perfectly baked, golden brown muffin.
Enjoy! Once done, remove it from the oven to rest for a while. The flavor needs time to set it. If you can’t resist the smell, it’s never a crime to have one fresh from the oven! Happy Baking.