| Prep: 15 mins | Cook: 25 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 393 | 19.2g | 8g | 54.5g |
| sugars | fibre | protein | salt |
| 27g | 2g | 6.5g | 0.2g |
My love affair with the Black Sapote Muffins began early on while I was exploring the possibilities of Afro-Southern fusion. Light, moist, and carrying an inviting aroma and flavor of black sapote, these delightful treats are an embodiment of my gastronomical journey – from the cozy kitchens of Atlanta to the spicy street food corners in Lagos. They are a beautifully baked bridge that connects my Southern roots to my Nigerian heritage.
A hint of the tropics in your kitchen
The secret charm of these muffins lies in the star ingredient – black sapote, a tropical fruit known for its sweet, custard-like flesh. Often called a “chocolate pudding fruit”, it brings a touch of the tropical to our familiar muffin. The result: a baked goodie that exudes Afro-Southern warmth with a fruity twist.
A healthier sweet treat
Not only are these Black Sapote Muffins irresistibly delicious, they pack a nice punch of health benefits too. Black sapote is known for being rich in vitamin C and antioxidants which promotes strong immunity. It carries essential minerals like calcium and phosphorus, which are vital for bone health. The fiber content helps in digestion and the muffins being baked, makes it a healthier option than fried desserts.
These Black Sapote Muffins remind me of the traditional Natchitoches meat pies from the south. Yet, they carry a distinct flavor that makes them unique. They make an excellent pairing with a hot cup of West African Peanut Soup, bringing together the sweet and savory elements of an Afro-Southern fusion meal.
Every bite you take from these muffins carries the story of my cuisine, my heritage, and my love for Afro-Southern fusion cooking. They are a testament to how wonderfully distinct flavors and traditions can come together in the form of a humble muffin, making it so much more than just a baked treat.
What You’ll Need
- 1 cup of ripe black sapote pulp
- 2 cups of all-purpose flour
- 1 cup of granulated sugar
- 1/2 cup of unsalted butter
- 1/2 cup of milk
- 2 large eggs
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of ground cinnamon
- 1/4 cup of chopped pecans (optional)
Method
Step One
Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit) and line a muffin tin with paper liners.
Step Two
In a large bowl, beat together the butter and sugar until light and fluffy.
Step Three
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, then fold in the black sapote pulp.
Step Four
In a separate bowl, whisk together the flour, baking powder, salt, and ground cinnamon. Add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
Step Five
If you’re including them, fold in the chopped pecans.
Step Six
Pour the batter evenly into the muffin tin. Bake for 25-30 minutes until a toothpick inserted into the center of a muffin comes out clean.
Step Seven
Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
