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| Hello, Boracay! (June 2016 | c/o Tita J) |
We don't have Calamansi in Canada, UGH. The Chinese stores in Toronto do, but they're not as freshly picked from the tree as they are in PH. So I settled for limes, which worked well. Except that PINTEREST DOES NOT TELL YOU not to bake with feelings.
Tita Tip: Do not bake when emotional. Except when with love. Always bake with love.
Squeezing limes was so tiring, so I gave up halfway and didn't fill up the required 1/4 cup lime juice. The recipe called for 1 cup sugar, but I felt that it was way too much sugar and I felt fat so I went for an organic version and used raw organic honey instead (no no, not the syrup-py one, the hard, really organic ones from my hubby's colleague's bee farm).
Disaster. It tasted like the sweetness was trying to crawl to your tastebuds, but never getting there. I also did some steps wrong like instead of creaming the sugar and butter together, I mixed honey and eggs. And I was so emotional because I missed my friends back at home, I missed the beach, I missed the warmth and humidity of Manila, I stopped reading the recipe, dumped all the ingredients, and mixed everything together. Blah.
So the muffins turned out like cupcakes that did not have a chance to rise. It was even more depressing, than when I was baking it.
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| Recipe here |
Because my next batch was lovely, I even sent a dozen muffins to hubby's colleagues at work and they loved it. I even bought a cupcake holder basket for him to bring them. Teehee.
If you're going to try this, it will just be easier to go to Boracay, have a taste of the sea and munch on a muffin on the shore. This is only recommended for homesick OFWs, freezing in cold cold Canada, like me (last November). But I will be home soon, Boracay. Tita is coming home real soon.
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| Home of the original Boracay Calamansi Muffins. During our honeymoon, April 2015. |
Love,
Tita T
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