Naranjilla Muffins

Categories: To Try

Ingredients

• 1/2 cup granulated sugar
• 1/3 cup naranjilla puree
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup buttermilk or sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 stick (8 Tablespoons) butter, melted until browned and cooled
• 2 Tablespoons granulated sugar (for topping the batter before baking)
• 1 cup powdered sugar
• 1/4 cup naranjilla puree

Directions

1. Place a rack in the center of the oven and preheat oven to 400 degrees F. Line a 12 mold, regular sized muffin tray with paper muffin liners, place the muffin pan on a baking sheet and set aside.

2. In a large bowl, put the sugar. Whisk in the flour, baking powder, baking soda and salt. In a medium sized bowl whisk together the eggs, buttermilk (or sour cream) vanilla extract, naranjilla puree, and melted butter.

3. Add the wet ingredients to the dry ingredients and fold together. Divide batter between muffin cups. Sprinkle each would be muffin with granulated sugar.

4. Bake for 15 to 18 minutes or until the tops are golden and a skewer inserted in the center of the muffin comes out clean.

5. Let cool in the pan for 5 minutes then transfer to a wire rack to cool completely before glazing. If you’re freezing the cupcakes for future eating, skip the glaze. It doesn’t freeze well.

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