Carambola Muffins

Name: Carambola Muffins
Total time: 45 min
Yield: 12 muffins
Cuisine: asian
Ingredients: 1 tablespoon butter at room temperature, plus butter for the muffin tins; 1 cup brown sugar; 1 large egg; 1 cup flour; 1/8 teaspoon salt; 2 tablespoons boiling water; 1 teaspoon baking soda; 1 teaspoon vanilla; 2 or 3 carambolas, to make 1 1/2 cups when chopped

By Judith Miller

Total Time: 45 minutes
Rating: 4(6)
Comments: Read comments

Featured in: Living Off the Land, and Sea, on an Island in the Bahamas

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Ingredients

Yield:12 muffins

1tablespoon butter at room temperature, plus butter for the muffin tins
1cup brown sugar
1large egg
1cup flour
⅛teaspoon salt
2tablespoons boiling water
1teaspoon baking soda
1teaspoon vanilla
2 or 3carambolas, to make 1½ cups when chopped

Ingredient Substitution Guide

Preparation

Step 1
Preheat the oven to 350 degrees. Grease a muffin tin containing 12 2½-inch cups.
Step 2
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.
Step 3
Wash the carambolas, removing the ends and dark ridges. Using a food processor, chop into ¾-inch pieces.
Step 4
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.

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