Looking for a spot of sunshine amidst the dreary weather, I started rereading Chris Mariano’s Cover (Story) Girl. It’s about Gio, your typical museum curator-next-door and Min-Hee, a feisty girl who seems to have left a mysterious past back in Korea. Since the story is partly set in Boracay, it seems that it’s only natural that the island’s iconic calamansi muffins are mentioned.
There lies the problem. I haven’t even tried Real Coffee’s Calamansi Muffins, mostly owing to the fact that the last time I was in Boracay, it wasn’t even around yet. And I never get any for pasalubong because people know I don’t have much of a sweet tooth. But reading Cover (Story) Girl made me really curious, so what’s a girl to do? Bake, of course!
Among the prime suspects, pepper.ph’s Boracay Calamansi Muffins hack came to the forefront. With a high Hackurracy rating (it means it’s really close to the original) and easy steps, I set off to try it.
How did it turn out? Simply marvelous. Admittedly, I wasn’t too hot about it when it first came out of the oven. It was good but it wasn’t something I’ll want to eat a lot of. Or so I thought. Because three muffins later, I was hooked. This calamansi muffin has the density of a madeleine but still had a tender crumb. The sweetness was just spot on, accenting the light tartness of the calamansi. It’s perfect to enjoy with a pot of tea and a good book. So if it’ll be a while before you can head back to Boracay, I recommend enjoying these muffins with a copy of Cover (Story) Girl for a virtual beach trip.
Boracay’s Calamansi Muffins: A Food Hack by Pepper.ph
Makes a dozen muffins.
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1 1/2 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup milk
- 1/4 cup freshly squeezed calamansi juice
- Mix milk and calamansi together. Don’t worry if it curdles. Set aside.
- Sift dry ingredients (flour, baking powder, salt) together
- Cream butter and sugar for 2-3 minutes.
- Add eggs one at a time, mixing well after every addition.
- Add milk mixture and flour mixture into the creamed butter mix.
- Mix until well blended, taking care not to overmix.
- Spoon into a nonstick muffin pan (the 12 cup kind).
- Bake in a preheated 350-degree oven for 18-23 minutes.
I used a nonstick muffin pan as the recipe recommends, and the muffins came out easily with just a light prodding of a bread knife. You may have to prepare the pan (grease and flour) if you’re using a regular aluminum baking pan.