I love tamarillos, once called tree tomatoes here in NZ. They are rather tart so as kids we would dip them in white sugar and scoop the flesh out with a spoon…..so good!
I also like baking and cooking with them and those who know me know I love baking muffins so I made these spiced, walnut & orange upside down muffins topped with gorgeous, sweetened tamarillo slices. Lovely warm for afternoon tea or dessert with whipped cream or crème fraiche.
- 1 1/2 teaspoons orange zest (from 1/2 large or 1 small orange)
- 1 1/2 cup walnut pieces or halves
- 2 medium/large tamarillos (or 3 small)
- 1/4 cup + 2 tablespoons of brown sugar
- 6 tablespoons of butter (90 grams)
- 3/4 cup castor sugar
- 2 large eggs (size 7’s)
- 1 teaspoon vanilla extract
- 1/4 cup vegetable oil (I use canola)
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon mixed spice
- pinch salt
- 3/4 cup natural, unsweetened yoghurt
- Preheat your oven to 160°C fan bake oven or 180°C conventional oven, on bake, with a rack in the centre.
- Get out either a x6 texas size muffin pan or a x12 standard size muffin pan and measure the butter, leaving it out so it can warm up to room temperature.
- Zest the orange and set aside.
- Place the walnut pieces on an oven tray (if you have halves roughly chop them up first) and toast them in the oven for 8 minutes, tossing halfway through.
- Put enough water in a saucepan to cover the tamarillos (but don’t place them in yet) and bring it to a boil.
- Using a sharp knife, cut a little cross into the bottom of each tamarillo and then place them into the boiling water fro 1 minute.
- Place them into icy cold water to help cool them down quickly.
- Starting at the cross peel the skin back and then slice them into 1/2 – 3/4 cm (about 1/3 inch) slices.
- Turn the oven up a bit to 170°C fan bake oven or 190°C conventional oven, on bake.
- Liberally spray the muffin tin with non-stick cooking spray (including not only the holes but also the top as these spread out a bit).
- If you are baking texas sized muffins place one tablespoon of the butter and one tablespoon of the brown sugar in each of the muffin holes or 1 1/2 tablespoons in each for x12 standard sized muffins and then leave it aside.
- Place the orange zest, the castor sugar, the eggs and the vanilla extract into a large bowl and mix it all together.
- Add the oil (no need to stir it in yet).
- Add the toasted walnuts, flour, baking powder, mixed spice, salt and the yoghurt.
- Using a large spoon stir it all together until it’s all just combined and then set the bowl aside.
- Place the tin into the oven for 3 minutes so that the butter and brown sugar can melt.
- Then remove from the oven and stir the butter and the sugar together in each hole.
- Divide the tamarillo slices between the holes on top of the caramel, placing the largest slices in first and then the smaller slices overlapping those.
- Then go on and evenly distribute the muffin batter between the holes (without pushing it down) and don’t be concerned if a bit of the caramel seeps up the sides.
- Place them in the oven for 25 minutes (20 for smaller ones) until golden brown all over or until a small, sharp knife inserted into the centre comes out clean.
- Leave them in the tin for about 10 minutes before turning the tin upside down onto a chopping board.
- Give the bottoms a good tap and the tin should lift off easily.
- Enjoy slightly warmed for afternoon tea or dessert with whipped cream or crème fraiche.
- Keep these covered in the fridge for up to wo days. After the first day I prefer to freshen mine up in the microwave for about 20 – 30 seconds (cold from the fridge) or until they are slightly warmed.
Visit my blog for a more detailed walkthrough and pics 🙂