Carambola Muffins Recipes

CRANBERRY CARDAMOM SPICE MUFFINS

Steps:

• Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
• In a large bowl, toss the flour, baking soda, baking powder, cardamom, cinnamon, and salt together. Set aside.
• In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the granulated sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, sour cream, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and creamy. Scrape down the sides and bottom of the bowl as needed.
• Pour the dry ingredients into the wet ingredients and beat on low speed until just about combined. Add the milk and orange zest and continue to beat on low until combined. Fold in the walnuts and cranberries.
• Spoon the batter evenly into each cup or liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack and drizzle with icing.
• Whisk the confectioners' sugar and orange juice together. Drizzle over muffins.
• Muffins stay fresh stored in the refrigerator for 1 week.

JUMBO CARAMEL BANANA MUFFINS

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Beat in bananas and vanilla. Combine the flour, baking soda and salt; add to creamed mixture just until moistened. , Fill paper-lined jumbo muffin cups three-fourths full. Bake at 350° until a toothpick inserted in the center comes out clean, 23-28 minutes. Cool for 5 minutes before removing from pan to a wire rack to cool completely. , For icing, in a small saucepan, melt butter over medium heat. Stir in brown sugar and milk; bring to a boil. Cool slightly. Beat in confectioners' sugar until smooth. Transfer to a small resealable plastic bag; cut a small hole in a corner of bag and drizzle over muffins.

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.

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.

STAR FRUIT (CARAMBOLA) UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°F.
• Arrange sliced star fruit in bottom of a greased 9 inch cake pan as close together as possible.
• Mix together 1/4 cup butter, brown sugar and passion fruit juice and pour into pan, turning so mixture covers bottom. Set aside.
• Cream together 1/2 cup of butter and sugar. Add eggs, one at a time, beat well.
• Mix together dry ingredients. Add flour mixture, alternately with milk, to butter mixture. Stir in vanilla and almond extracts.
• Pour into prepared cake pan. Bake for approximately 30 minutes or until cake pulls away form sides of pan. Let cool for five minutes before inverting onto serving plate.

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.