Muffin Search
Tamarillo and Custard Muffins
By Jan Bilton
Topping:
2 tablespoon brown sugar
1/2 teaspoon ground cinnamon
1 large tamarillo
Muffins:
2 cups self-raising flour
1/2 teaspoon ground cinnamon
1/2 cup caster sugar
100g butter, melted
1 egg, lightly beaten
1 cup milk
2-3 tamarillos, peeled and sliced
1/2 cup thick, prepared custard
Method
Preheat the oven to 190C.
Lightly grease a eight-hole muffin pan.
Combine the brown sugar and cinnamon place aside.
Peel and slice the tamarillo.
Combine the dry ingredients in a bowl.
Combine the liquid ingredients and mix into the dry ingredients until just moistened.
Half fill the muffin holes with the mixture.
Smooth the top with a teaspoon moistened in warm water.
Make a dent in the middle of each
Drop in a good teaspoon of custard and a half slice of tamarillo.
Top with the remaining muffin mixture.
Top each muffin with a half slice of tamarillo and sprinkle with the brown sugar and cinnamon mix.
Bake for about 25 minutes.
Cool on a wire rack.
Makes 8
Tamarillo's
Choose firm fruit that are heavy for their size. When ripe, tamarillos should be fragrant, yield slightly to finger pressure and the stems should be black not green. They can be ripened at room temperature.
Once ripe, they should be refrigerated in a plastic bag and will last for 10 days. They can be frozen, unpeeled, for three months or sliced and sprinkled with sugar and frozen in an airtight container for up to a year.
The easiest method of removing the skins is to make a cross at the pointed end of the fruit, put them in a bowl, cover with boiling water, stand for two to three minutes and drain.
Refresh them in cold water and when cool enough to handle, peel. Red, amber and gold tamarillos are an exciting taste sensation. The gold is considered to have a milder flavour.