Apple and Tamarillo Muffins is a modern British recipe for a classic muffin containing grated apple and diced tamarillos in the base mix. The full recipe is presented here and I hope you enjoy this classic British version of: Apple and Tamarillo Muffins.
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The tamarillo is the wonder food of the moment. This is the fruit of Solanum betaceum a small shrub in the solonacacea (deadly nightshade) family (related to capsicums, potatoes, tomatoes and aubergines). The shrubs are very fruitful and bear fruit in clusters. A single tree in a pot can, over the three month fruiting period, produce more fruit than a single family can consume, so making preserves from the excess fruit is essential. They originate in South America, but with care and if brought indoors in the winter they will survive and bear fruit even in Northern climes. They are grown commercially in New Zealand and Portugal.
Ingredients:
250g plain flour
1 tbsp (level) baking powder
1/2 tsp salt
1 1/2 tsp mixed spice
110g granulated sugar
1 egg
150ml milk
80ml sunflower or corn oil
120g apple, peeled and grated
50g tamarillos, blanched, peeled, de-seeded and finely dicd (weight after preparing)
Demerara sugar, to garnish
Method:
Sift the flour, baking powder, salt and mixed spice into a bowl then stir-in the sugar. Combine the egg, milk and oil in a bowl then form a well in the centre of the dry mix and pour the milk mixture into this. Stir to combine then add the apple and tamarillo. Mix until the ingredients are just moistened then spoon into lightly-greased muffin tins, filling no more that 2/3 full.
Sprinkle a little demerara sugar over the top then place in an oven pre-heated to 200°C and bake for about 20 minutes, or until well risen and golden and a skewer inserted into the centre of the muffins emerges cleanly.
Allow the muffins to cool in the tin for 10 minutes then transfer to a wire rack to cool further. Serve warm with coffee.
