| Prep: 15 mins | Cook: 20 mins – 25 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 290 | 15g | 9g | 33g |
| sugars | fibre | protein | salt |
| 19g | 1g | 5g | 0.4g |
When it comes to blending the flavors of my Nigerian heritage with the quintessential warmth of Southern cooking, there’s a particular joy I find in creating something new and comforting. That’s why the Annona Squamosas Muffins hold such a special place in my recipe repertoire. This delightful fusion captures the essence of Afro-Southern cuisine, with its diverse flavors and inviting textures.
A Taste of Home and Heritage
Growing up in an Atlanta household with Nigerian parents meant my childhood was filled with a rich mix of culinary influences. The sugar-apple, or annona squamosa, is a beloved fruit in Nigeria. Known for its creamy, custard-like pulp, it pairs beautifully with the familiar ingredients of traditional Southern baking. Every bite of Annona Squamosas Muffins evokes memories of family gatherings where food was more than sustenance; it was a celebration of culture and togetherness.
Nutritional Benefits
Beyond their delicious taste, these muffins come with a plethora of health benefits. Annona squamosa is not only naturally sweet but also loaded with vitamins, particularly vitamin C and vitamin B6. It’s known for its antioxidant properties, which can help your body ward off oxidative stress. Coupled with the use of wholesome ingredients like unsalted butter and whole milk, this treat can fit into your balanced diet without guilt.
Perfect Companions
If you’re looking for similar dishes that complement these muffins, consider pairing them with a hearty bowl of classic Southern grits or a comforting West African lentil stew. The subtle sweetness of the muffins provides a delightful contrast to savory dishes, making them a versatile addition to any meal.
For those with a penchant for baking, these muffins might remind you of other fruit-based delights such as banana bread or blueberry muffins. However, the unique flavor of annona squamosa sets them apart, offering a fresh twist on these classics. If you’re intrigued by this recipe and want to explore the possibilities of fruit-based baking, check out Food Network for more inspiration.
In all, Annona Squamosas Muffins are a testament to the delicious magic that happens when diverse culinary traditions meet. They are a tribute to my heritage, a nod to my Southern roots, and a treat that I hope you’ll love as much as I do.
What You’ll Need
- 1 cup annona squamosa (sugar-apple) pulp, seeds removed
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Method
Step One
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it with butter or non-stick cooking spray.
Step Two
In a medium bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Set aside.
Step Three
In a large mixing bowl, whisk together the granulated sugar, brown sugar, and melted unsalted butter until the mixture is smooth and well combined.
Step Four
Add the eggs, whole milk, and vanilla extract to the butter and sugar mixture. Whisk until fully incorporated.
Step Five
Gradually add the dry ingredients from Step Two to the wet ingredients in Step Four. Mix until just combined, being careful not to overmix.
Step Six
Gently fold in the annona squamosa (sugar-apple) pulp until evenly distributed throughout the batter.
Step Seven
Fill each muffin cup about three-quarters full with the batter.
Step Eight
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step Nine
Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Step Ten
Enjoy your Annona Squamosas Muffins with a cup of tea or coffee!
