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all purpose flour - 1 and 1/2 cups
baking powder - 1 teaspoon
salt - 1/4 teaspoon
fresh calamansi juice - 1/4 cup, or use frozen concentrate (from Asian markets)
whole milk - 1/4 cup
butter (unsalted) - 1/2 cup or 1 stick, softened
granulated sugar - 1 cup
eggs - 2 large
lemon juice - 1/8 cup, for sprinkling on muffins after baking
Preheat oven to 350 F degrees. In a medium sized mixing bowl, combine the dry ingredients flour, baking powder and salt. Sift together by using a wire whisk and blending it around the bowl. Set aside.
In a small bowl, combine the calamansi or lemon juice and the milk. Mix and set aside.
Using a stand mixer, cream the butter and sugar till fluffy for about 2 minutes.
Add eggs one at a time, mixing well after each addition. Beat for 2 to 3 minutes.
Pour the calamansi-milk mixture.
Lastly, add the dry ingredients and blend the batter well by beating for 2 to 3 minutes till smooth. Do not overbeat the batter.
Line a cupcake or muffin pan with paper liners. Fill each cup with 3/4 of the calamansi batter. Divide equally to yield 12 pieces. Bake at 350 F for 20 to 22 minutes. Test if done by piercing the middle of one muffin with the tip of a small sharp knife. If tip comes clean, muffin is done.
Take out of the oven and cool on the counter for 2 to 3 minutes. Using a teaspoon, sprinkle a few drops lemon juice over the newly baked, still warm muffin for an additional citrusy flavor.
Remove the muffins from the cupcake pans. Cool on cake racks for 30-40 minutes.
Elizabeth Ann Quirino, based in New Jersey, is a journalist, food writer and member of the International Association of Culinary Professionals (IACP). She blogs about Filipino home cooking and culinary travels to the Philippines on her site AsianInAmericamag.com.
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