| Prep: 15 mins | Cook: 20 mins – 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 335 | 14g | 8g | 50g |
| sugars | fibre | protein | salt |
| 25g | 2g | 5g | 0.25g |
I can still remember the first time I tried a Catmon muffin. I had been traveling the length and breadth of Cuba, exploring the depths of our versatile cuisine when I stumbled upon this extraordinary fruit-based recipe. It was a gustatory revelation that still lingers in my memory, a feat of culinary nostalgia that I have recreated in my very own Catmon Muffin recipe.
A Tropical Taste Adventure
My Catmon Muffins incorporate the mesmerizing flavors of the tropics, offering an exquisite escape with each bite. They work wonders as a rather unconventional Sunday brunch or as a delectable dessert paired with a fresh batch of mango lemonade. Soft, moist, and bursting with the unique sweet and sour notes of Catmon fruit, these muffins will transport you to balmy Caribbean evenings filled with laughter and dance.
Healthful Indulgence
While these muffins may taste heavenly, the benefits they provide go beyond mere flavor. Recipes containing Catmon have long been a staple across the tropical belt for their health advantages, which is why I have a special fondness for this one. The Catmon fruit is known to be a good source of dietary fibers and vitamins, especially Vitamin C, that can help boost immunity and digestion. Now, who can resist a double duty delicacy that pleases the palate and nurtures the body?
These muffins complement both savory and sweet dishes. You can serve them with Spanish classics like Paella or a tropical lunch spread that includes Black Bean Quinoa Salad. Certainly, they pair well with a light tropical cocktail, blending the extra zing of fruits with the subtle hint of spice.
Just like a dance follows the rhythm, my reimagined Catmon Muffin recipe is a graceful symphony of taste, health, and culinary heritage– always leaving room for innovation. I hope you find the same joy in making and devouring these tropical treat as much as I do.
What You’ll Need
- 2 cups Catmon fruit (diced)
- 1/2 cup unsalted butter (melted)
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar (for dusting)
Method
Step One
Start by preheating your oven to 350 degrees F (175 degrees C). Also, line a muffin tin with paper liners.
Step Two
In a large bowl, combine the melted butter and granulated sugar. Stir well until the sugar is thoroughly combined with the butter.
Step Three
Beat the eggs into the butter-sugar mixture one at a time, ensuring that the first egg is fully incorporated before adding the second. Stir in the vanilla extract.
Step Four
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Stir until just combined.
Step Five
Gently fold in the diced Catmon fruit to the muffin batter. Be sure to be gentle to prevent the fruit from breaking up and releasing too much juice into the batter.
Step Six
Divide the muffin batter among the prepared muffin tins, filling each to the top. Bake in the preheated oven for 20-25 minutes, or until the muffins have golden tops and a toothpick inserted into the middle of a muffin comes out clean.
Step Seven
Allow the muffins to cool in the tins for 5 minutes, then remove them to a wire rack to cool completely. Once cooled, dust the tops with the powdered sugar.
Step Eight
Enjoy your delicious home-made Catmon Muffins!
