RECIPE of the MONTH: Kalamansi Muffin 

Ever since Boracay became a must-visit destination, the boom for Real Coffee and Tea Cafe Boracay’s kalamansi muffin also surged. For one, it is not sweet and second, yup, you guessed it, it’s made of kalamansi. Unconventional flavour for a very delicious muffin that will leave you craving a bite after the other.

Many frown upon the mere thought of kalamansi – it is maasim, only for sawsawan or para lang sa pansit. Nevertheless, the kalamansi is also perfect as a dessert. The acidity balances well with the sugar thus creating a flavour combination that’s irresistibly orgasmic.

Let’s get started.

A stick of butter (1/2 cup), room temperature
1 cup white sugar
2 pcs eggs
1 1/2 cup all-purpose flour, shifted
1 tsp baking powder
1/4 tsp salt
1/4 cup milk (Almond milk gives off a nuttier and earthy flavour to the muffin)
1/4 cup fresh kalamansi juice

Preheat the oven to 350 degrees.
Prepare muffin pan – oil and flour the pan or you can opt to use a muffin/cupcake liner.

In a clean bowl, mix the flour, baking powder and salt together. Set aside.
In a separate bowl, whisk the kalamansi juice and milk. Set aside.
In another bowl, cream butter and sugar until smooth. You can use a mixer or a wooden spoon.
To the creamed butter, add the eggs one at a time. Make sure to mix well.
To the dry ingredients, add the milk and kalamansi mixture. Mix until well incorporated. Make sure there are no lumps. But do not overmix.
Mix both mixture together.
Scoop muffin mixture into pan. For uniformity, you can use an ice cream scooper.
Bake for 18-20 minutes. Stick a toothpick to know if it’s done. Let it rest before serving.

The kalamansi muffin is also perfect when served with a scoop of vanilla ice cream on top. Or when paired with a cup of tea. Enjoy!