How to Make Kababayan (Filipino Muffins) | Soft, Sweet & Iconic Filipino Bread

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a unique flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds moisture and a distinct sweetness.

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lactose-free.

In a small bowl, combine lard/shortening, oil, and flour. Mix well until fully blended.

Use the above mixture to generously grease 2 12-cup muffin pans. Set aside. The cups should be thickly coated as this helps form a unique shape (like a salakot) aside from the baking method later on.

Preheat the oven to 200°C/180°C for fan/400°F.

In a large bowl, add the eggs and beat. Then add the milk, salt, and sugar. Mix until the sugar is dissolved.

Add oil and vanilla. Mix until well incorporated.

Sift in the flour and baking powder. Mix well using a whisk or an electric mixer. The batter should not be too thick; you want a batter that is smooth and makes continuous ribbons when from the whisk or spatula when lifted. If too thick, add some water.

Add some drops (about ¼ teaspoon) of yellow food color and mix again just until well incorporated.

Pour the batter over your prepared pan, about 3/4 full.

Bake in the preheated oven at 200°C for about 3-5 minutes or until the edges rise up, creating a crater in the middle. Then turn the heat down to 160°C and bake for another 10 minutes fully baked, do the toothpick test. You’ll notice that the middle part will rise after some minutes and create a dome, forming the salakot.

Remove the muffin pans from the oven. Let cool down a bit in the pan until cool enough to handle.

Transfer to a serving tray.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens