The Happy Home Cook features cherished recipes of Filipino dishes from well-known foodies and contributors. If you have a recipe that you are proud of and would like to share, please send it along with a photo of the dish, your two-sentence bio and your picture to firstname.lastname@example.org.
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.
More articles from Elizabeth Ann Quirino