Apple and Tamarillo Muffins RecipeOrigin: Britain Period: Traditional |
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The tamarillo is the wonder food of the moment. This is the fruit of Solanum betaceum a small shrub in the solonacacea (deadly nightshade) family (related to capsicums, potatoes, tomatoes and aubergines). The shrubs are very fruitful and bear fruit in clusters. A single tree in a pot can, over the three month fruiting period, produce more fruit than a single family can consume, so making preserves from the excess fruit is essential. They originate in South America, but with care and if brought indoors in the winter they will survive and bear fruit even in Northern climes. They are grown commercially in New Zealand and Portugal. Ingredients
250g plain flour 
Apple and Tamarillo Muffins Preparation:Method:Sift the flour, baking powder, salt and mixed spice into a bowl then stir-in the sugar. Combine the egg, milk and oil in a bowl then form a well in the centre of the dry mix and pour the milk mixture into this. Stir to combine then add the apple and tamarillo. Mix until the ingredients are just moistened then spoon into lightly-greased muffin tins, filling no more that 2/3 full. Sprinkle a little demerara sugar over the top then place in an oven pre-heated to 200°C and bake for about 20 minutes, or until well risen and golden and a skewer inserted into the centre of the muffins emerges cleanly. Allow to cool in the tin for 10 minutes then transfer to a wire rack to cool further. Serve warm with coffee.
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