Carambola Muffins

• 1 tablespoon butter at room temperature, plus butter for the muffin tins
• 1 cup brown sugar
• 1 large egg
• 1 cup flour
• 18 teaspoon salt
• 2 tablespoons boiling water
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 2 or 3 carambolas, to make 1 1/2 cups when chopped

1. Preheat the oven to 350 degrees.
2. Grease a muffin tin containing 12 2 1/2-inch cups.
3. In the bowl of an electric mixer, combine the butter and brown sugar.
4. Mix well.
5. With the mixer running, add the egg, flour, salt, boiling water, baking soda and vanilla, blending well after each addition.
6. Wash the carambolas, removing the ends and dark ridges.
7. Using a food processor, chop into 3/4-inch pieces.
8. Remove the bowl from the mixer, and stir in the chopped carambolas.
9. Fill each muffin cup two-thirds full.
10. Bake for 20 minutes, or until a toothpick inserted into a muffin comes out clean.

butter, brown sugar, egg, flour, salt, boiling water, baking soda, vanilla, carambolas

Taken from cooking.nytimes.com/recipes/8164 (may not work)