A neighbor, generously, gave me a bag of kumquats. I found this recipe, and made it, for my family, this morning. Everyone loved them, and they are delicious with a cup of tea, or coffee.
Kumquat & Chocolate Chunk Muffins with Cardamom, Coconut & Honeyed Oats
source Cristina from TeenieCakes.com
Makes 10 Muffins
Ingredients
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon ground cardamom
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup old-fashion oats
1/4 cup coconut, shredded (optional) (I omitted.)
1 cup whole wheat flour
1 teaspoon ground cardamom
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup old-fashion oats
1/4 cup coconut, shredded (optional) (I omitted.)
1/4 cup granulated sugar
1/2 cup honey
1/3 cup low-fat milk + 1 Tablespoon low-fat milk
1 egg, room temperature
1/3 cup unsalted butter, melted and cooled
1 teaspoon vanilla extract
1/2 cup honey
1/3 cup low-fat milk + 1 Tablespoon low-fat milk
1 egg, room temperature
1/3 cup unsalted butter, melted and cooled
1 teaspoon vanilla extract
1/2 cup walnuts or pecans, coarsely chopped (optional)(I omitted.)
8-10 fresh kumquats
3/4 cup dark chocolate chunks (I used Semi-sweet chocolate chips. It's what I had.)
8-10 fresh kumquats
3/4 cup dark chocolate chunks (I used Semi-sweet chocolate chips. It's what I had.)
Turbinado or Raw Sugar for topping
Directions
Preheat oven to 375 degrees. Prepare muffin pan by using non-stick spray or paper liners.
Prepare the kumquats
Gently rinse the outside skins and remove any small stems from the ends. Slice in half, lengthwise. With each half, slice in three equal parts from the short-side. You should have a total of six small chunks/pieces from each kumquat. Remove the seeds using the end tine of a fork; careful not to unnecessarily scoop out the flesh and juice.
Gently rinse the outside skins and remove any small stems from the ends. Slice in half, lengthwise. With each half, slice in three equal parts from the short-side. You should have a total of six small chunks/pieces from each kumquat. Remove the seeds using the end tine of a fork; careful not to unnecessarily scoop out the flesh and juice.
In a large bowl, mix the flours, cardamom, salt, soda, oats and coconut. Set aside.
In a medium-sized bowl, mix the sugar, honey, milk, egg, butter and vanilla. Add this mixture to the dry ingredients (if you are using nuts, add them here), blend until incorporated. Do not overmix.
Using a large-sized cookie scoop, evenly divide the muffin batter into 10 muffin wells.
Place about 4-5 pieces of chocolate chunks into each muffin well, evenly distributing and pushing the chocolate into the batter. Repeat this using the kumquat pieces. Smooth batter over where you pushed the chocolate and fruit to completely cover them.
Sprinkle about 1/3 teaspoon of turbinado/raw sugar on top of each muffin.
Bake muffins for about 15-18 minutes, rotating pan halfway through baking time. Use a round wooden toothpick, inserted into the center of a muffin to check for doneness.
Remove from oven and allow to cool on a wire rack. Serve warm (not hot – the kumquats will be hot!). Store leftovers in the refrigerator and slightly warm as needed.
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