The Local Loquat Conclusion

Loquat Muffins

The suspense surrounding the local loquat food adventure is finally drawing to its conclusion, and those of you who like happy endings will be particularly satisfied to learn that all three sister condiments, loquat-rose butter, loquat chutney, and loquat ketchup, have found their perfect food compliment.

The loquat-rose butter has been transformed into delicious little gluten-free muffins, the loquat chutney into a brilliant dish of moroccan rice, and the loquat ketchup, which we have been eating with gusto and tastes good with everything so far, as we continue to discover new ways to enjoy it, is particularly yummy with chicken, salmon burgers, and sweet potato fries.

The highlight of my day was baking these extra tasty loquat muffins and sharing the loquat muffin debut with Brett and Charlotte.  My baking adept, Carrisa, was conspicuously missing from the mix today as she packs for a much needed holiday.

Gluten-Free Loquat Muffins


1 c. loquat butter
1/2 c. honey
2 organic eggs
1/3 c. organic butter
1 c. white rice flour
1/2 c. tapioca flour
1 t. cinnamon
1/2 t. cardamom
1 1/2 t. baking soda  - see recipe below
1 t. baking soda
1/2 c. chopped pecans

Mix the wet ingredients - loquat butter, honey, eggs, and butter until thoroughly blended.
Stir the dry ingredients together - flour, spices, baking powder, baking soda, and pecans.
Create an indention in the flour mixture and pour the wet ingredients into the dry, stirring to incorporate.
Pour into silicon lined muffin tins and bake at 325 for 25 minutes.

Homemade Baking Powder


2 t. cream of tartar
2 t. baking soda
Mix together.