Calamansi Muffins and Earl Grey Tea

There is an old proverb that the elders and most motivational speakers love repeating that it's practically embedded in my brain. "When life gives you lemons, make lemonade".  This proverb encourages optimism and can-do attitude in the face of adversity or misfortune.  
The logic behind it is, the Lemon being a really sour fruit represents difficulty in life while lemonade, a juice mixture of lemon and sugar is a sweet refreshing drink.
These days, an updated version goes like this:

Not a bad idea when you think about it...

However, with the increasing price of Lemons in the country, making fresh squeezed lemonade or even baking Lemon Bars has become quite an expensive task.  So I'd go for the alternative instead: our very own Calamansi.

Fate seems to hear my thoughts on the matter, for most recently I was gifted with --- not Lemons, but Calamansi. Literally. Over 3 kilos of the stuff. 

I was thinking of doing a switcharoo with the Lemon in a classic Lemon Bar recipe in lieu of Calamansi but a quick google (and a gurgling sound coming from my tummy reminding me that it's time for a coffee break) instantly inspired me to try baking Calamansi Muffins instead.

And due to the muffin's popularity, hacking its recipe is just a few clicks of the keyboard away...

My recipe is adapted from the famous recipe hack by Pepper.ph, but here's my version:

Ingredients:

1/2 cup (1 stick) butter
1 cup light brown sugar
2 pcs large eggs
1 1/2 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 cup milk
1/4 cup calamansi (8-10 pcs)
1/4 tsp. vanilla extract
2 tbsp. granulated sugar + 1/4 tsp fine salt

Procedure

Preheat oven to 350 degrees Farenheit

In a separate bowl, mix together calamansi extracts and milk, set aside.
Whisk together flour, baking powder and salt.  Set aside.

Cream butter and sugar until light and pale yellow, between 3-5 minutes.
Add eggs and vanilla.
Mix well.

Slowly add in the dry ingredients alternatively with the calamansi/milk mixture.

Stir  until well combined.  Do not overmix. A few lumps may still be visible, but it's ok.

Scoop in non stick muffin pans.

Sprinkle extra sugar/salt on top before baking

Bake for 25-30 minutes.

I tasted my fresh baked Calamansi Muffin with sweetened coffee, then later I tried it with tea.
And between the two beverages, pairing the tangy muffin with a cup of hot Earl Grey tea is the winning move.

The blend of black tea and bergamot oil is complemented by the sweet & sour sensations bright flavor and tartness brought by of the muffins.  No need to put honey or lemon in my tea, the muffin's subtle sweetness and its sharp acidity plays with the earthiness of the black tea and brings out the latter's own citrus hint from the oil blend. Yummy.


So the next time life hands me lemons ...





No, not that.
I'll just keep the lemons in the refrigerator, reach for the Calamansi, bake muffins, ditch the coffee and brew some Earl Grey for a relaxing afternoon tea.
Bon Appetit!

notes:  For a fuller flavored muffin, omit the paper cup (afterall, these are no cupcakes!). Without the paper barrier between the batter and the pan, the sugars caramelize and the muffins get toasted all around, cutting the overall tartness with its roasty sweetness.