Pandan Muffins Recipe
Pandan is a fragrant leaf that is widely grown all over Malaysia and it is used in cooking for added flavour. This is a simple recipe adapted from irmadilondon.blogspot and can be had over tea-break, coffee morning or a picnic.
Ingredients
- 200g plain flour
- 1 1/2 tsp baking powder
- 1/2 tsp bicarbonate soda
- 1/2 tsp salt
- 120g castor sugar
- 200ml coconut milk
- 100ml corn oil (may reduce the quantity to half)
- 2 eggs
- 1tsp pandan paste
- 1/2tsp pandan essense
- Option: If you do not have the paste and essence, you may blend 5-7 pandan leaves with the coconut milk.
- Option: May add a drop of green colouring.
- Topping: sliced or chopped almonds
Directions
- Sift the flour with bicarbonate soda, baking powder and salt. Then add the sugar.
- Whisk/Mix the coconut milk, eggs, corn oil and pandan flavours
- (do not worry if the batter appears lumpy). At this stage you may add a drop of green colouring if the batter appear too light in colour.
- Pour the batter into individual muffin paper and topped with the almonds.
- Bake in a pre-heated oven at 190 degree for 20 minutes or till the toothpick comes clean.
- Tip: Do not over-mix the batter for too long and do fill the muffin paper till almost full for better rising!
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