Loquat muffins are a tasty way to enjoy the golden fruit. These muffins are a perfect treat for breakfast or a light snack, bringing a little taste of the island’s love for this delicious fruit into every bite.
Ingredients
2 cups all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
6 tbsp. unsalted butter melted and cooled
3/4 cup sugar
3/4 cup sour cream
2 large eggs
1 tsp. vanilla extract
1 1/2 cups fresh loquats peeled, seeded and quartered (as you peel them put them in cold water with a little lemon juice to keep them from browning.)
Instructions
Preheat oven to 375°F
Grease a large muffin tin pan with butter.
In a medium mixing bowl, whisk together melted butter, sugar, yogurt, eggs and vanilla. Set aside.
In a separate medium bowl, whisk together baking powder, baking soda, salt and flour.
Pour wet ingredients into flour mixture and fold to combine.
Drop 2 tablespoons of batter into the bottom of each muffin liner.
Gently fold loquats into the remaining batter and fill muffin tin.
Bake for 22 – 25 minutes, rotating the pan halfway through to ensure even baking.
Remove from tin and place on cooling rack.
