Guava Muffins With A Crumble Topping
|Ten sweet guavas were used to get half a cup of sauce that went into these muffins.|
Now that the mango season is about to bid goodbye, it’s the turn of the guavas. My mornings now start with picking ripe or nearly ripe guavas. Today I made guava muffins that made the kitchen and the house smell like an orchard. Not in an overpowering way but there were hints of a mango/banana kind of smell. My neighbour who was busy weeding her garden told me that the aroma wafting towards her was heavenly!!
|Sunset Bells are a feature of a tropical summer garden. Just like guavas!|
We mostly have the fruits raw. We aren’t fond of jam (anything that has a high sugar content) and the fact that guavas are high on Vitamin C and A make them even more welcome. These are small but sweet.
|So many seeds! The mixture was sieved and added to caramelized sugar.|
The guavas were boiled till they softened. Then I mashed them up a bit and passed the pulp through a sieve. Since these guavas are pale in colour I caramelized about three teaspoons of sugar and added the sieved paste. That explains why the “sauce’ looks brown.
|Just before going into a 175 degree oven for thirty minutes|
I used my regular measurements that I have used in my past muffin posts. The difference was that I used guava paste as well as the crumble mix for the topping. Ripe guavas can be very strong-smelling but using guava in cakes and muffins gives a wonderfully subtle flavour. And going by what my neighbour commented, you can well imagine how the aroma was. I should have used more crumble mix for the topping. Maybe, next time….
|Guava muffins with crumble topping.|
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