Food Hack: Boracay’s Real Coffee Calamansi MuffinsJuly 9, 2012
Rainy season has kicked off quite productively judging by the amount of rainfall we get almost every day. (At least the frogs are happy about it.) Can’t say the same for humans, which is a species that’s hardly waterproof.
On some days, you just want to go back to the beach. How many of you tweet, “I wish summer would come already!” barely a week into June? We haven’t even hit Christmas season and you’re already looking for sun, sand, and surf. In fact, some of you have already started hovering over the PAL and Cebu Pacific websites waiting for a chance to book budget trips to Boracay for the following year.
What’s with Boracay, anyway?
Sure, it has glorious amounts of powdery-white sand (though the shoreline is thinning), clear water (though there’s a problem with E. Coli), and enough resorts and bars to probably last you a year of daily partying.
But the thing is, you can go on a beach trip to almost any part of the Philippines. In any other beach, you’ll do the same things anyway—get a tan, take wide-legged jump shots, write your name in the sand, get a henna tattoo of a dragon (or butterfly), drink beer while eating freshly-grilled seafood, and wonder if the hot foreigners will talk to you.
So the question remains: what’s so special about this little island that attracts hundreds of thousands of tourists a year?
Real Coffee & Tea Café’s Calaminsi Muffins—that’s what.
This little gemstone is located only on this island with its famous muffins baked golden brown and slightly toasted, fresh and zesty, warm like a lover’s hug and soft like a pillow’s dreams.
Luckily, we’ve managed to hack the recipe. So without further ado, enjoy.
Oh, oh, oh, one last thing! We recommend putting a large shell to your ear and closing your eyes to complete the illusion of being at the beach.
Real Coffee Boracay Calamansi Muffins
Yield: 1 dozen muffins
- 1/2 cup butter
- 1 cup sugar
- 2 pcs eggs
- 1 1/2 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup milk
- 1/4 cup calamansi
- Mix flour, baking powder and salt together in a bowl . Set aside.
- Mix milk and calamansi together in another bowl, set aside.
- Cream butter and sugar for 2-3 minutes.
- Add eggs one at a time and mix well.
- Add in milk mixture and flour mixture.
- Mix until well blended, don’t over mix.
- Scoop in non stick muffin pans.
- Bake in preheated 350 degrees Fahrenheit oven for 18-23 minutes.