Kitchen Stories- Calamansi Muffins

She Said: Calamansi or Philippine lime can be used in a variety of dishes, both savory and sweet. I like using it in marinades for meat or as a dipping sauce for grilled fish. It's actually my first time to use calamansi juice in baking. These sweet and tart muffins turned out delicious, I'm already looking up other calamansi dessert recipes to try out!

she said: I've been taking advantage of my summer vacation to catch up on some sleep. On most mornings, I'm up late so I generally miss breakfast time. Good thing the English invented brunch! I love "brunching" with mom. These buttery muffins are just perfect when they're hot from the oven. Now I'm ready for some bacon and eggs. Yum!

Calamansi Muffins
(adapted from pepper.ph)

1/2 cup (1 stick) butter, at room temperature, plus more for muffin tin

1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
2 large eggs
1/4 cup milk
1/4 cup calamansi juice

Preheat oven to 350F. Using a pastry brush, coat muffin pan with butter. This recipe makes 8 to 10 muffins depending on the size of your pan.

Sift together flour, baking powder, baking soda and salt.

In a bowl, beat the butter with an electric mixer on medium speed until light and creamy. Add in the sugar and continue to mix. Add eggs one at a time, beating well after each addition.

Combine calamansi juice and the milk- it will look curdled, but rest assured that it's alright.

With the mixer on low speed, add the flour mixture in three batches, alternating with two additions of the calamansi mixture.

Spoon the batter into prepared muffin pan, filling each cup about 3/4 full. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Serve warm.

This article also appears on PhilStar.com.