Dragon fruit? I do believe dragon fruit is a cactus, indigenous to the Americas. It can have white, pink or yellow flesh. I used pink-fleshed chunks, fresh from the supermarket freezer :-) And some dragon fruit powder, delightfully, iridescently pink. The basic muffin recipe (by Suzanne Gibbs) is from an ancient recipe I cut from a New Idea magazine aeons ago. It called for blueberries, but I wanted to change it up. So here we are!
|see the dragon fruit seeds?
I made these in the morning, before Mr P. and I (and our friend Mr. N.) were to give a talk at the local Historical Society, of which we are members. This was a talk we had previously given at our other Hist. Soc. Yes, we are in two! This one was postponed 3 times (over 18 months) due to Covid, so we were happy to finally be able to present it.
|Hubby to the left of me; Mr. N. on the right
And that's Frank Corley on the very right. We had a lot of fun giving this talk at the Windsor & Districts Historical Society. The funny thing is when you type in Windsor Hist. Soc., the English one pops up, so you get people adding posts to that one. Just a wee bit far away ...
250g. (2 cups) plain flour (wholemeal if you have it)
2 tsp baking powder
1 tsp bicarb soda
2 tsp dragon fruit powder (optional)
1/2 tsp of nutmeg, and of cinnamon, and of salt
165g. (3/4 cup) demerara or raw sugar
45g. (1.6 oz) melted butter
180 mL (3/4 cup) buttermilk
1 cup frozen dragon fruit (150g.) - or blueberries or fruit of your choice
extra demerara and/or raw caster sugar to strew on top before baking
Sift the dry ingredients (EXCEPT the sugar) into a large mixing bowl, then whisk the sugar into the sifted mixture
Stir in the butter, buttermilk and fruit till just mixed - be gentle; you don't want to get the gluten into a frenzy
Spoon in the batter so your muffin holes (cups?) are three quarters full, then sprinkle on the extra sugar, if using
Bake in a preheated moderately hot oven 190C/375F for 15-20 minutes, until they are golden, have risen and smell deeeelicious
My batter was very dry, so I ended up adding about 60 mL (3-4 tbs) extra milk; still a rather dry, lumpy batter but that's okay!
I made my own buttermilk as I didn't have any: 3/4 cup milk to 2.5 tsp of lemon juice (or use a mild vinegar). Leave it sit for 10 minutes, then you will have a delightfully lumpy, curdled mixture ready for the baking
|sift your dry ingredients (bar the sugar)
|make your buttermilk
|introduce the wet to the dry
|a pretty dry batter
|whack 'em in the oven for 15-20 mins.
|after 20 mins. baking
|they didn't last long
|not too sweet, moist and fruity
Sadly the pink batter turns into a caramel-coloured muffin. 'Twas delicious nonetheless. I feel another batch coming on soon ...
|© Sherry M.