Kababayan Bread or “Filipino muffin” is a sweet treat in cupcake form.
This is shaped just like a gong or the iconic salakot, the native Filipino hat. The all-time favorite Pinoy muffin is very easy to bake and is also easy on the pocket. It’s budget-savvy and yummy as practically anyone can afford it.
Here’s a trivia: Did you know that the first ever bakery or panaderia in the Philippines was established in 1631 by the Spaniards? While our staple food and leading carbohydrate source is rice, the Caucasians have introduced the bread alternative which is versatile for breakfast, lunch, merienda, and dinner. You can pair it with any pasta or choose innovate with dips to match.
This classic little sweet muffin bread tastes heavenly with condensed milk and brown sugar. It has just the right amount of locked-in sweetness that you can’t get enough of. You can drizzle melted butter on top of it with a sprinkle of sugar or prepare a chocolate dip to go with this treat. Yes, you can go as simple or get bold and creative with preparing this sweet delicacy.
Kababayan Bread does not just maximize your savings but also keeps you revved up with a multitude of health benefits! This has zero saturated fat and has low calories to keep your heart health in check. It’s also rich in carbohydrates to boost growth and packed with vitamins and minerals to strengthen resilience to illnesses at any age.
Your favorite pasta with Kababayan Bread is definitely a meal tandem to beat! Or you can even try it with just coffee or any beverage to go with it. If most cakes would be so expensive, this cupcake alternative would definitely be a cheap find for that delicious taste and aroma that won’t leave you shortchanged.
Kababayan Bread Recipe
- 1 ½ cup all purpose flour
- ½ cup brown sugar
- ½ tsp baking soda
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup vegetable oil
- ¾ cup milk
- 2 eggs
- 2 tbsp vanilla essence
- 2 tbsp butter melted
- 3 tbsp icing sugar
- Pre-heat the oven at 180°C. Grease the muffin pan with melted butter.
- In a bowl, combine all the dry ingredients including flour, brown sugar, baking soda, baking powder and salt.
- Using a separate bowl, mix the wet ingredients including milk, oil, eggs, and vanilla essence. Beat until well combined.
- Sift and gradually add the dry ingredients to the milk-egg mixture. Mix until smooth and creamy, with no more visible lumps.
- Using an ice cream scooper, scoop the mixture into each greased muffin pan.
- Bake for 15 to 20 minutes or until it turns golden brown and the toothpick comes out clean when inserted. Be careful not to over bake.
- Remove from the oven and let it cool in a wire rack. Dust it with icing sugar and serve!