There are muffins – the sort of light, fluffy, more-cupcake-fluff-than-stodge sort that handily fit in the palm of your hand and are gone in a couple of bites. Then, there are muffins – those huge, big-as-a-baby’s-head chunks of leaden baked batter that take you forever to finish, are invariably as dry as the Sahara, and tend to sit in your stomach well beyond lunchtime.
And then, there are these glorious banana-walnut muffins we received over the Holidays from a family friend. One bite of these bad boys and you will certainly choose them over any other thrown your way for ages afterwards. These delectable muffins are the creation of home baker Dimpy Camara who’s rapidly making a name for herself as one of the country’s best bakers. Long time fans of Dimpy’s are usually torn between her frozen brazo de mercedes and her uber-moist chocolate-caramel cakes.
For me, however, the banana-walnut muffins are the Nirvana of her menu, the Rolls-Royce, so to speak, of muffin-kind. Why? For one thing, even if you’ve kept these in the fridge for several days, they remain moist and toothsome. For another, you can taste quality in each and every bite, evidence of proper ingredients being used: bananas at the peak of ripeness, chunky walnuts toasted to the right level of crunchiness, and fat raisins that are good and fruity and succulent. Throw in the crackly-crisp and just-sweet-enough cinnamon streusel on top of each muffin, and you won’t want to eat any other representative of the muffin species.
Admittedly, these are excellent eaten on their own either warm or straight out of the fridge. However, I am of the opinion that the best way to enjoy these muffins is to warm them up with a middle-sized slice of Brie (though Camembert or ricotta work just as well) with a white coffee or a latte infused with more cinnamon (or almond) on the side.
Dimpy’s – 1243 Acacia St., Dasmarinas Village, Makati City; tel. # 843-8086.