| Prep: 20 mins | Cook: 20 mins – 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 280 | 10g | 6g | 42g |
| sugars | fibre | protein | salt |
| 22g | 2g | 5g | 0.2g |
I have to tell you about a recipe that I have absolutely fallen in love with, the Ximenia Muffins. New England is predominantly known for its seafood, and as a Maine native, I too find comfort in crafting classic seafood dishes reflective of the East Coast’s palate. However, every now and then, one needs a break from the usual to explore the unprecedented. It’s the same culinary spirit that brings these exquisite muffins to your tables.
The Magic of Ximenia
The star of our muffin recipe is the Ximenia fruit, probably lesser-known but highly rewarding on the taste and health front. Coming from the relatively hardy Ximenia Americana tree, this fruit is native to Africa. Known to be high in Vitamin C, contributing to healthier skin and improved immune system, the rich pulp of Ximenia fruit also carries a hint of sour that beautifully compliments sweeter bakery items. Plus it has a lovely sunset-orange hue that just looks gorgeous in baked goods.
How these Ximenia Muffins Stand Out?
The Ximenia Muffins in a way echo my New England summer afternoon where the family and I would gather around for a seafood cookout followed by fresh fruit muffins. These muffins, in particular, remind me of classic blueberry muffins, but with a unique twist. The cinnamon and vanilla, intrinsic to many dessert recipes, impart a warm, homely flavor that elevates the overall taste profile, whisking you off to a New England summer in the first bite.
Pairing Ximenia Muffins
As for pairings, the Ximenia muffins are pretty versatile. A fresh batch of these, a steamy cup of bulletproof coffee, and your breakfast is sorted. You could also have them as a dessert following a classic New England dinner of lobster rolls and a side of clam chowder. The fruity flavors of the muffins would be a perfect palate cleanser following the richness of the seafood.
The Ximenia Muffins are not just about indulging your taste buds, but also about stepping into uncharted culinary territories with the lesser-known fruits of the world. And honestly, that’s where my heart lies – in exploring the unknown, one recipe at a time.
What You’ll Need
- 1 1/2 cups of Ximenia fruit pulp
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup melted unsalted butter
- 2 large eggs
- 1 teaspoon of vanilla extract
- 2 teaspoons of baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1 cup of milk
Method
Step One
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease or line a muffin tin with paper liners.
Step Two
In a large bowl, mix together 2 cups of all-purpose flour, 1/2 teaspoon of salt, 2 teaspoons of baking powder, 1/4 teaspoon of baking soda, and 1/2 teaspoon of ground cinnamon. Set aside.
Step Three
In another bowl, combine 1 1/2 cups of Ximenia fruit pulp, 1/2 cup of granulated sugar, and 1/2 cup of brown sugar. To this mixture, add 1/2 cup of melted unsalted butter, 2 large eggs, and 1 teaspoon of vanilla extract. Beat the mixture until it is smooth.
Step Four
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the 1 cup of milk. Begin and end with the dry ingredients. Mix gently, just until the dry ingredients are incorporated. Do not over-mix.
Step Five
Distribute the muffin batter evenly into the prepared muffin tin, filling each cup about 2/3 full. Bake in the preheated oven for 20 – 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Step Six
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Ximenia Muffins!
