I grew up with calamansi, or calamondin, which is, according to Wikipedia, a hybrid of citrus and kumquat. We always had calamansi in the kitchen, whether for drinking (juice), or for cooking, or for seasoning on the table. It has a different taste from lemon or lime, but it is definitely sour.
Anyway, just recently the
food garden turned out a bumper crop of calamansi (both regular and
variegated) and they were turning yellow fast so I had to figure out a
way to use them! I'd been eying a recipe for calamansi muffins in the
book "Bake Me a Cake" and I thought a bumper crop of calamansi that was
ripening very fast was a good reason to finally bake a batch!
Of course, I couldn't help but make a few changes... first of which was to add chopped pistachio nuts!
An accidental "change" is the number of eggs... since I only had 2 pieces of super jumbo eggs, that's what I used, even if the original recipe specified 3 eggs. I also added some calamansi zest... and I followed my usual method for mixing muffin batter...
How I made these muffins...
1-1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter, softened
3/4 cup sugar
zest from 2 large calamansi
2 pieces super jumbo eggs (original recipe called for 3 whole large)
1/3 cup fresh calamansi juice
3/8 cups low fat milk
1/2 cup chopped pistachios
Combine flour, baking soda, baking powder and salt together; set aside. Rub calamansi zest with sugar; let stand a few minutes.
Cream butter with sugar; add eggs, calamansi juice and milk. Add the flour mixture in 3 parts; mix only until just combined.
into prepared muffin tins (about 22 midi-muffins) and sprinkle chopped
pistachios on top (lightly press down so nuts will adhere). Bake in a
preheated 350F oven for 20 to 25 minutes.
(Note: a friend of mine suggested that a glaze would take the muffins over the top...)