This recipe may be a little more tedious but it produces muffins that are far lighter than the usual. It’s worth the effort, especially for atis lovers.
Makes 18 to 20 muffins Prep Time 25 minutes Baking Time 20 to 25 minutes
2 to 3 pieces sweetsop (atis)
3/4 cup butter, softened
1 1/2 cups sugar
3 large eggs
2 teaspoons vanilla
1 cup sour cream
1/4 cup milk
1 cup mashed banana
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup walnuts, chopped
1 teaspoon poppyseeds
1 Preheat oven to 350ºF. Line muffin pan with paper liners. Set aside.
2 Split each atis in half and spoon out the flesh and seeds. Place these in a bowl, then take the seeds out of the meat. Discard seeds and set aside the atis meat.
3 In a bowl, cream butter and sugar with an electric mixer or whisk until light and fluffy.
4 Add eggs one at a time while continuously beating the mixture. Add vanilla, sour cream, and milk. Mix in mashed banana and atis.
5 In a large bowl, sift together flour, baking powder, baking soda, and salt.
6 Combine flour mixture with fruit mixture. Whisk just until mixed through. Fold in walnuts and poppyseeds.
7 Using an ice cream scooper, fill each muffin cup until three-fourths full.
8 Bake at 20 to 25 minutes or until wooden toothpick inserted in a muffin comes out clean.
Baking tip If you want to make sure the muffins have an equal amount of atis, do not mix the atis in the batter right away. Instead, spoon batter into the muffin pan, then put half a teaspoon of atis in each cup before baking.
Photography by David Hanson | Prop Styling by Elaine P. Lim
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