Carambola Muffins Recipes

CARAMBOLA MUFFINS

Steps:

• Preheat the oven to 350 degrees. Grease a muffin tin containing 12 2 1/2-inch cups.
• In the bowl of an electric mixer, combine the butter and brown sugar. Mix well. With the mixer running, add the egg, flour, salt, boiling water, baking soda and vanilla, blending well after each addition.
• Wash the carambolas, removing the ends and dark ridges. Using a food processor, chop into 3/4-inch pieces.
• Remove the bowl from the mixer, and stir in the chopped carambolas. Fill each muffin cup two-thirds full. Bake for 20 minutes, or until a toothpick inserted into a muffin comes out clean.

PRESERVED STAR FRUIT (AKA FIVE FINGER OR CARAMBOLA)

Steps:

• Remove either end of the fruit and slice into 1/4 - 1/2 inch pieces.
• Place in a large pot and cover with water and add the sugar and spices.
• Bring to a boil and leave to cool for 3 hours. The fruit will soak up the sugar and spices.
• Preheat oven to 150F.
• Drain any liquid off and keep it for something else.
• Place fruit on baking sheets.
• Place in the oven with the door propped open to allow the steam to escape. Turn every hour or so until the fruit is done.
• Store in an airtight container.
• The cooking time is only an estimate, it will vary with how much you drained off, the humidity etc.

CARAMEL MUFFINS

Steps:

• Preheat oven to 400.
• Grease, line or spray muffin pan.
• Sift flour, salt and baking powder in a bowl.
• Stir in brown sugar and pecans.
• In a separate bowl, stir together eggs, milk, vanilla, butter and melted chocolate.
• Stir dry mixture into wet mixture, mixing ONLY until combined.
• Don't overmix the batter.
• Gently stir in vanilla chips.
• Divide evenly among 14-18 muffin cups.
• Bake for about 20 minutes, or until done.
• Glaze directions: Place butter, brown sugar, sugar and cream in a saucepan over medium heat.
• Bring to a rolling boil, stirring constantly.
• Let boil for 1 minute longer, stirring constantly.
• Remove pan from heat and stir in the vanilla extract.
• Spoon, spread or drizzle warm glaze over cooled muffins.